Grilled Ribeye with Cauliflower and Balsamic Rainbow Chard | Ann Shippy MD
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Grilled Ribeye with Cauliflower and Balsamic Rainbow Chard

grilled ribeye steak paleo dinner cauliflower rainbow swiss chard

You don’t need a baked potato to have a beautiful and substantial steak dinner! Enjoy these two side dishes for other meals as well.

Ribeye Steaks:

2- approx 14-16 oz boneless ribeye steaks

1 cup Extra Virgin Olive Oil
3 garlic cloves minced
3 shallot cloves minced
3 tbsp fresh basil minced
2 tbsp fresh Italian flat leaf parsley, minced
2 tbsp fresh rosemary, minced
2 tbsp dried oregano
3 tbsp red wine vinegar
Sea salt and fresh ground pepper

In a bowl, combine all the ingredients for the marinade and season with salt and pepper to taste. Pour half of the marinade into a separate container. Add the steaks and marinate for at least 20 minutes at room temperature.

Preheat grill at high heat. Cook the steaks for 5-7 minutes per side (or adjust for your preferred level of doneness).

Spread remaining (reserved) marinade on top of steak when serving.

Yellow Cauliflower with Olive Oil & Lemon:

Steam top florets of cauliflower.  Remove from heat and cool down with cold water.  Put in bowl and drizzle with olive oil and squeeze juice of ½ lemon.  Season with salt to taste and toss.

Balsamic Rainbow Chard:

  • 1 bunch Swiss Chard (Rainbow or Other)
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Sea Salt

Wash and trim bottoms of chard, cut into ribbons. Heat about a tablespoon of olive oil in a pan and saute the chard, but do not overcook.  When done, splash with balsamic vinegar, season with sea salt and toss.