4th of July Rosemary Rib Eye Grille 4th of July Rosemary Rib Eye Grille

Everything for your 4th of July celebration is on this plate! From rosemary-balsamic steaks topped with pineapple- red pepper salsa, to white pepper laced corn, it is all grilled to perfection.

Ingredients
Serves 6
  • Steaks:
  • 6 (8-10 oz.) well-trimmed rib eye steaks
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh basil leaves
  • 1/2 teaspoon minced garlic
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • Salsa:
  • 1 (20 oz.) can pineapple chunks in juice, well drained (save juice for another use)
  • 1 large red bell pepper, seeded and cut into 1-inch squares
  • 1 teaspoon minced garlic
  • 2 tablespoons minced onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • Corn:
  • 6 fresh ears corn on the cob, all but the first layer of husk removed and soaked in water for 15 minutes then drained
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • Garnish:
  • 6 basil sprigs
Directions/Steps
  1. Place steaks in a large resealable plastic bag.
  2. In a food processor or blender, puree remaining steak ingredients and pour over steaks.
  3. Seal and shake to evenly coat. Marinate in refrigerator for 2 hours.
  4. For salsa, place pineapple and pepper squares in a separate large resealable plastic bag. Stir remaining salsa ingredients together and pour over pineapple/ pepper mixture.
  5. Seal and shake to evenly coat. Marinate in refrigerator for 2 hours.
  6. Heat gas or charcoal grill to medium high heat. Oil grill grates.
  7. Place corn on grill. Cover and grill for 15 minutes, turning every 3 minutes.
  8. Remove husks and silks. Brush with olive oil. Sprinkle with salt and pepper.
  9. Grill for 2-4 minutes more until char marks appear, turning every minute. Remove from grill. Cover and keep warm.
  10. Meanwhile, remove pineapple mixture from refrigerator and drain well. Skewer pineapple and pepper squares on metal or water-soaked wooden skewers.
  11. Place on one side of grill and grill for 8-10 minutes until grill marks appear, turning once.
  12. Remove steaks from bag and place on other half of grill, cooking skewers and steaks at the same time.
  13. Grill steaks for 4-6 minutes per side or to desired doneness.
  14. Remove pineapple chunks and pepper squares from skewers.
  15. Cut pineapple in half and pepper squares into fourths. Place in a bowl.
  16. To serve, place each steak on a serving plate.
  17. Divide salsa onto steaks.
  18. Garnish with basil sprigs.
  19. Add an ear of corn to each plate.
  20. Serve immediately.

Ingredients Related Recipes: All Recipes All Recipes Portate/Courses Entree Recipes Recipe Category Meat Recipes Holiday Recipes Memorial Day Recipes 4th July Recipes Labor Day Recipes Barbecue Recipes Difficulty Level Easy Recipes Serves 6 Steaks: 6 (8-10 oz.) well-trimmed rib eye steaks 1/4 cup balsamic vinegar 1 tablespoon olive oil 2 tablespoons finely chopped fresh rosemary 1/2 teaspoon finely chopped fresh basil leaves 1/2 teaspoon minced garlic 1 teaspoon seasoned salt 1/2 teaspoon freshly ground black pepper Salsa: 1 (20 oz.) can pineapple chunks in juice, well drained (save juice for another use) 1 large red bell pepper, seeded and cut into 1-inch squares 1 teaspoon minced garlic 2 tablespoons minced onion 1/2 teaspoon kosher salt 1/4 teaspoon crushed red pepper 2 tablespoons olive oil Corn: 6 fresh ears corn on the cob, all but the first layer of husk removed and soaked in water for 15 minutes then drained 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon white pepper Garnish: 6 basil sprigs xxxx Directions/Steps Place steaks in a large resealable plastic bag. In a food processor or blender, puree remaining steak ingredients and pour over steaks. Seal and shake to evenly coat. Marinate in refrigerator for 2 hours. For salsa, place pineapple and pepper squares in a separate large resealable plastic bag. Stir remaining salsa ingredients together and pour over pineapple/ pepper mixture. Seal and shake to evenly coat. Marinate in refrigerator for 2 hours. Heat gas or charcoal grill to medium high heat. Oil grill grates. Place corn on grill. Cover and grill for 15 minutes, turning every 3 minutes. Remove husks and silks. Brush with olive oil. Sprinkle with salt and pepper. Grill for 2-4 minutes more until char marks appear, turning every minute. Remove from grill. Cover and keep warm. Meanwhile, remove pineapple mixture from refrigerator and drain well. Skewer pineapple and pepper squares on metal or water-soaked wooden skewers. Place on one side of grill and grill for 8-10 minutes until grill marks appear, turning once. Remove steaks from bag and place on other half of grill, cooking skewers and steaks at the same time. Grill steaks for 4-6 minutes per side or to desired doneness. Remove pineapple chunks and pepper squares from skewers. Cut pineapple in half and pepper squares into fourths. Place in a bowl. To serve, place each steak on a serving plate. Divide salsa onto steaks. Garnish with basil sprigs. Add an ear of corn to each plate. Serve immediately.