Grilled Ribeye with Spiced Veggie Rice, Broccoli & Fried Plantains
Ingredients
For the Ribeye Steaks:
2 bone-in ribeye steaks
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste
For the Spiced Veggie Rice:
1 cup long grain rice (or basmati)
2 cups vegetable or chicken broth
1/2 cup diced bell peppers (mixed colors)
1/2 cup corn kernels (fresh, canned, or frozen)
1/2 cup peas
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon chili flakes (optional)
1 tablespoon olive oil or butter
Salt and pepper to taste
For the Broccoli:
1 medium head of broccoli, cut into florets
1 tablespoon olive oil
Salt and pepper to taste
For the Fried Plantains:
2 ripe plantains (yellow with black spots)
Vegetable oil for frying
A pinch of salt
Instructions
- Prep the Ribeye:
Pat the steaks dry with paper towels.
Rub both sides with olive oil, smoked paprika, garlic powder, salt, and black pepper.
Let sit at room temperature for 20–30 minutes while prepping other items.
- Cook the Veggie Rice:
Heat 1 tbsp oil or butter in a saucepan over medium heat.
Sauté bell peppers, corn, and peas for 2–3 minutes.
Add cumin, turmeric, and chili flakes. Stir for 30 seconds.
Add rice and stir to coat with the spices.
Pour in broth, bring to a boil, then reduce to low.
Cover and simmer for 15–18 minutes, or until rice is tender.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Steam or Roast the Broccoli:
Option 1 – Steam:
Steam broccoli for 4–5 minutes until bright green and tender-crisp.
Toss with olive oil, salt, and pepper.
Option 2 – Roast (for extra flavor):
Toss broccoli with olive oil, salt, and pepper.
Roast at 425°F (220°C) for 15–20 minutes until slightly crispy.
- Fry the Plantains:
Peel plantains and slice diagonally into 1/2-inch thick pieces.
Heat oil in a skillet over medium heat (about 1/4 inch deep).
Fry plantains in batches, 2–3 minutes per side until golden brown.
Transfer to paper towels and sprinkle lightly with salt.
- Grill the Ribeye Steaks:
Heat a grill or cast iron pan to high heat.
Grill steaks for 4–5 minutes per side (for medium-rare), or to your desired doneness.
Rest the steaks for 5–10 minutes before slicing.
To Serve:
Plate a scoop of spiced veggie rice, steamed or roasted broccoli, and a few fried plantains.
Slice the ribeye steaks against the grain and place on the plate.
Garnish with fresh herbs or a squeeze of lime if desired.
