Marinated Ribeye & Grilled Zucchini
This summery dish from Chef Chase features ribeye marinated in a mix of Worcestershire, Dijon, and garlic, then reverse-seared: slow-roasted first, then finished on the grill for smoky char. It’s sliced and layered over grilled zucchini, simply dressed with lemon zest and fresh parsley. On the side, a creamy, classic American-style potato salad made with red potatoes, mayo, pickles, celery, and hard-boiled egg.
Nutritional facts
Protein
52g
Carbs
27g
Calories
810kcal
Fat
56g
Ingredients
Pickles, Beef Rib Eye, Extra Virgin Olive Oil, Red Onion, Red Wine Vinegar, Celery, Black Pepper, Garlic, Dijon Mustard, Lemon Zest, Egg, Potato, Zucchini, Worcestershire Sauce, Kosher Salt, Montreal Steak Seasoning, Balsamic Vinegar, Mayonnaise, Liquid Smoke, Italian Parsley, Soy Sauce
Contains eggs, fish, wheat, soybeans.
Reviews
4.5
Based on 38 reviews
Elijah · 08/27/25
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About Chase Evans
Chef Chase Evans began cooking simply to finance his studies. Working in a professional kitchen reminded him of playing organized sports in school; it's the ultimate team sport. His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Evans would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where he looks to expand his knowledge while creating delicious and nourishing food. When he's not in the kitchen, you can find him on his drum set.
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