Grilled Ribeye Steak with Sweet Onion and Pt. Reyes Blue Cheese Relish

Submitted by Artezin

Yield: 4 portions


2 lbs. Prime Ribeye Steaks, trimmed of fat (8 oz servings)
to taste Salt and pepper


2 oz Olive oil
2 Tbsp. Garlic, sliced thin
1 lb. Sweet onions, julienne
2 tsp. Thyme, chopped
4 Tbsp. Balsamic vinegar
2 Tbsp. Parsley, chopped
to taste Salt and pepper
1 cup Pt. Reyes Blue cheese, crumbled


  1. Preheat a medium grill.
  2. Season the steak with salt and pepper. Let sit for 15 minutes or longer.
  3. For the Relish: Place the garlic and olive oil in a small sauté pan. Cook over low heat until the garlic is translucent and soft – approximately 5 minutes. Add the onions and thyme and cook over low heat until the onions are translucent and tender. Approximately 10 minutes.
  4. Add balsamic vinegar and cook until the liquid has reduced. Adjust seasoning with salt and pepper.
  5. Stir in parsley. Hold warm.
  6. For the Steak: Place the seasoned meat on a hot grill, cook, turning periodically to evenly cook on all sides until 130 ° F. on an instant-read thermometer. (approx. medium rare). Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.
  7. To Serve: slice the steak against the grain. Gently mix the blue cheese into the warm onions. Mix carefully so the cheese does not melt. Place the meat in the center of the plate. Top with a spoonful of the onion mixture.

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