Grilled Blueberry Balsamic Ribeye
with Roasted Potatoes, Asparagus and Peppers
For a berry special meal this grill season try our sweet and tangy blueberry balsamic ribeye. Montreal steak spice seasoned potatoes and grilled asparagus and peppers make this succulent summer meal complete.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Ribeye Steak
2 unit(s)
Russet Potato
227 g
Asparagus
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
2 unit(s)
Blueberry Jam
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Garlic, cloves
2 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to 500°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Montreal Steak Spice, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut halve pepper.
- Trim and discard bottom 1-inch from asparagus. To a plate, add asparagus, peppers and 1/2 tbsp (1 tbsp) oil. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then toss to coat.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- In a small non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add garlic, blueberry jam, vinegar and 1/4 cup (1/2 cup) water. Cook for 2-4 min, stirring constantly, until jam melts and glaze thickens. Season with salt and pepper.
- Remove from heat. Set aside.
- Pat steaks dry with paper towels. Season with remaining Montreal Steak Spice.
- Gather plate with asparagus and peppers, steak, a clean plate for cooked steak, a piece of foil and any grilling tools, then head out to grill!
- To one side of the grill, add steaks. Cook steaks for 4-6 min per side, flipping once, until cooked to desired doneness.**
- Meanwhile, to the other side of the grill add aspagragus and peppers. (TIP: Arrange asparagus spears across grill grates to keep them from falling through!) Close lid and grill asparagus for 2-4 min, flipping once, until tender-crisp.
- Return to same plate.
- On the baking sheet with potatoes, toss together potatoes with half the parsley.
- Cut peppers into 1/4-inch slices.
- In a medium bowl, whisk together remaining parsley, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Add pepper and asparagus then toss to coat.
- Thinly slice ribeye.
- Stir in any steak resting juices into the glaze.
- Divide roasted potatoes, veggies and ribeye between plates.
- Spoon blueberry balsamic glaze over steak.