Ribeye Steak with Caramelized Onion Shrimp
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Let’s raise the steaks!
Heinen’s premium steak selection is a carnivore’s paradise. Each filet is cut with care and displayed with pride, proving that their butchers know their stuff! For this surf and turf creation, you can pick any steak you like, but I find the fan-favorite ribeye to be the most delicious selection.
Today’s recipe features a very simple steak marinade. I once thought that marinating steak was child’s play. Why mess with that wonderful beefy flavor!? Less is usually more when it comes to steak, but a quick soak in my favorite marinade will have you dining on one of the most tender steaks around. Fresh herbs enhance the meaty flavor and create an aroma perfect for the holidays. A quick char on the grill, and you’re in for a real treat.
To create a true holiday feast, I topped this ribeye with caramelized onion shrimp! The caramelized onion flavor comes from the mustard used in the marinade. If you haven’t tried Stonewall Kitchen’s caramelized onion mustard then run, run fast to Heinen’s and grab as many jars as you can find. It is incredible on everything, but works wonders on shrimp.
Speaking of shrimp, grab a bag of Heinen’s frozen shrimp, too! These are a staple in our freezer and come in clutch for quick and healthy weeknight dinners. They have raw, frozen shrimp and also precooked, frozen shrimp that just need thawed before devouring!
Ribeye Steak with Caramelized Onion Shrimp
Servings: 2
Ingredients
For the Steak and Marinade
- 2 1 lb. Heinen’s CARE Certified bone-in ribeye steaks
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. Worcestershire
- 2 tsp. rosemary, chopped
- 1 tsp. fresh parsley, chopped
- 1 garlic clove, minced
- 1 tsp. lemon zest
- 1 tsp. black pepper
- 1 tsp. dried basil
- 1/4 tsp. chili flakes
For the Caramelized Onion Shrimp
- 1 ½ lb. Heinen’s frozen shrimp, thawed
- 1 Tbsp. soy sauce
- 1/4 cup olive oil
- 2 Tbsp. Stonewall Kitchen caramelized onion mustard
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 garlic clove, minced
- 1/2 Tbsp. fresh parsley
For the Lemon Horseradish Sauce
- 1/2 cup sour cream
- 2 1/2 Tbsp. horseradish, drained
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest
- 1 garlic clove, minced
Instructions
- Add all of the ingredients for the steak marinade into a bowl. Mix well and add the steaks. Place in the refrigerator for 1-2 hours. Do not marinate for more than 4 hours.
- Combine all of the ingredients for the lemon horseradish sauce and mix well. Add salt and pepper to taste. Place in the refrigerator until ready to serve.
- After the steaks have has their fun in the marinade, it’s time to start the grill. Preheat the grill to 500˚F. This cooking process is hot and fast.
- Remove the steaks from the bowl and pat them dry with paper towels. This will help a good crust form on the ribeye. Do this while the grill preheats so the steaks can come to room temperature.
- Place all of the ingredients for the shrimp into a mixing bowl. Mix well and add the shrimp. Do not marinate for more than 15 minutes.
- When the grill gets to 500˚F, its show time! Place the steaks on the grill and cook for 3-4 minutes per side. If the steaks are 1-inch or thicker, adjust the cook time to 6-7 minutes per side. Remove the steaks when an internal temperature of 120˚F is reached. Allow to rest 10 minutes before slicing. This is the perfect amount of time to cook the shrimp.
- Place a small skillet on the grill and melt a Tbsp. of butter. Add the shrimp and cook for 2 minutes per side. Remove from the grill.
- To plate, place the one ribeye in a skillet or on a plate. Top with 1/4 lb. of shrimp and two Tbsp. of lemon horseradish sauce.
- Pair with your favorite grilled veggie and garnish with a spring of rosemary and lemon wedge. Enjoy!
This is an amazing recipe. However, due to winter I had to broil the steaks instead of grilling and they were still fabulous!