Grilled Ribeye With Arugula Salsa Verde & Grilled Fingerling Potatoes With Romesco Sauce
- by Chef David Rose
- Last updated Jul 30, 2024
Grilled steak and potatoes… a match made in heaven, right? Today, we’re taking this classic pairing to the next level with a bold steak recipe loaded with big flavor. It’s an incredible grilled ribeye steak topped with arugula salsa verde for a tangy, refreshing flavor kick. Served with a side of grilled fingerling potatoes with Romesco sauce and a fresh arugula salad, this complete steak dinner is perfect for summer (or anytime.) Time to fire up that grill!
How to Grill a Ribeye
The star of this recipe is the big, juicy 10 oz. ribeye. The fantastic marbling of this cut melts into the steak as it cooks creating a buttery richness and incredible steak flavor. You can’t go wrong grilling a ribeye!
To grill a ribeye, start with a fully thawed steak and bring it up to room temperature. Season it with Kosher salt and fresh ground pepper and grill over direct heat on medium-high heat. Cook to your desired doneness, using this steak cooking chart or the Omaha Steaks mobile app with steak cooking timer. Don’t forget to rest your steak for 5 minutes before serving.
How to Grill Fingerling Potatoes
Grilled fingerling potatoes are a delicious side dish for any steak dinner. The key to perfectly done grilled potatoes is to boil them until tender before grilling. Once they’re cool enough to handle, slice lengthwise, season, and grill 3-4 minutes per side. The grilled fingerling potatoes will be tender with a slight smokiness and perfect grill marks. Top with savory Romesco sauce to add an incredible nutty-sweet flavor to the grilled potatoes.
Serving Grilled Ribeyes With Arugula Salsa Verde and Grilled Fingerling Potatoes With Romesco Sauce
To serve this dish, place one ribeye on each plate and drizzle 2 spoonfuls of arugula salsa verde over the steaks. Place grilled fingerling potatoes next to the ribeye and top with Romesco sauce. Serve with arugula salad. Enjoy!
Grilled Ribeyes With Arugula Salsa Verde and Grilled Fingerling Potatoes With Romesco Sauce
Ingredients
Romesco sauce
- 1 large red bell pepper
- 1 Tbsp. tomato paste
- 1 garlic clove smashed
- 2 Tbsp. chopped Italian parsley
- 1/4 cup roasted almonds
- 3/4 cup extra virgin olive oil
- 2 Tbsp. sherry vinegar
- 1 Tbsp. fresh lemon juice
- 1 ½ Tbsp. Worcestershire sauce
- Salt and freshly ground black pepper
Arugula Salsa Verde
- 1/2 bunch cilantro
- 1/2 bunch Italian parsley
- 1 packed cup arugula
- 1/2 cup olive oil
- 1 Tbsp. capers
- 1 Tbsp. caper juice
- 2 Tbsp. sherry vinegar
- 1 anchovy filet preferably Cantabrian, if you can find it
- Juice of 1 whole lemon
- 1/2 Tbsp. crushed red pepper
- 1 garlic clove smashed
- Salt and freshly ground black pepper
Grilled fingerling potatoes
- ½ lb. fingerling potatoes
- 4 Tbsp. extra virgin olive oil
- 2 Tbsp. kosher salt
- ½ Tbsp. black pepper
- Romesco sauce recipe above
Grilled Ribeyes
- 2 10 oz. Omaha Steaks ribeye steaks
- Kosher salt + freshly ground black pepper
Arugula Salad
- 2 cups arugula
- Juice of 1/2 of a lemon
- 1/4 cup freshly grated Parmesan cheese
- 3 Tbsp. extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
Romesco Sauce
- Char bell pepper over a high heat flame on stove top, until blistered and charred on all four sides, about 1 to 2 minutes on each side. (Alternately, you can char the bell pepper in the broiler by laying pepper on a foil-lined baking sheet, positioning about 2-4” away from the heating element, and turning until blistered and charred on all sides.)
- Remove charred bell pepper from stove (or broiler) and double wrap in plastic wrap, allowing pepper to steam for 15 minutes. This will make it easier to peel the charred skin off the pepper.
- Remove pepper from plastic wrap and peel off charred skin. Open pepper and remove seeds, then coarsely chop pepper.
- Place chopped bell pepper and remaining ingredients in food processor and blend until thoroughly incorporated, achieving a sauce-like consistency. Season to taste with salt and freshly ground black pepper. Set aside until ready to plate.
Arugula Salsa Verde
- Place all ingredients in food processor and blend until thoroughly incorporated, achieving a sauce-like consistency. Season to taste with salt and freshly ground black pepper. Set aside until ready to plate.
Grilled Fingerling Potatoes
- Boil fingerling potatoes in salted water for about 12 to 15 minutes, or until tender.
- Drain potatoes from water and run under cold water until cool enough to handle, about room temperature.
- Slice potatoes in half lengthwise and place in a medium bowl.
- Add olive oil, salt, and pepper to potatoes and toss until well-incorporated.
- Preheat grill to 450 degrees and, using direct heat, grill flat side down first, about 3 to 4 minutes until grill marks are achieved and potatoes are slightly charred. Flip potatoes and grill another 3 to 4 minutes.
- Remove potatoes from grill and set aside until ready to plate.
Grilled Ribeyes
- Preheat grill to 450 degrees.
- Allow ribeyes to come to room temperature, about 20 to 25 minutes, and season liberally on both sides with salt and pepper.
- Grill on one side for 4 minutes, then flip and grill on the other side for 3 minutes for medium-rare doneness. If desired, cook longer for desired doneness, according to Omaha Steaks steak cooking chart.
- Let steaks rest for about 5 minutes.
Arugula Salad
- Combined arugula, lemon juice, Parmesan cheese, and olive oil, plus a pinch of salt and freshly ground black pepper and toss until thoroughly coated. Season to taste with more salt and pepper, if needed.
Assembly:
- Lay 1 ribeye on each plate and drizzle about 2 spoonfuls of arugula salsa verde over the steaks.
- Place grilled fingerling potatoes next to ribeye and top with Romesco sauce.
- Place arugula salad on plate.
More Chef Rose Steak Dinner Recipes:
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