The Wabash Valley, nestled in the American Midwest, is known for its picturesque landscapes and hearty, down-to-earth cuisine. One culinary gem that stands out in this region is the Wabash Valley Steak—a mouthwatering delight that celebrates the art of grilling and the exceptional quality of American beef. In this recipe, we’ll take you on a journey to create a delicious Wabash Valley Steak that captures the essence of this heartland classic.
INGREDIENTS
For the Steak:
- 2 boneless ribeye steaks (approximately 1.5 to 2 inches thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Steak Sauce:
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
For the Grilled Vegetables:
- 2 red bell peppers, halved and seeded
- 2 zucchinis, sliced lengthwise
- 1 red onion, cut into thick rings
- 2 tablespoons olive oil
- Salt and black pepper to taste
INSTRUCTIONS
1. Prepare the Steak Marinade:
- In a small bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
- Mix well to create a flavorful marinade.
2. Marinate the Steak:
- Place the ribeye steaks in a large dish or resealable plastic bag.
- Pour the marinade over the steaks, ensuring they are evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
3. Preheat the Grill:
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
4. Prepare the Steak Sauce:
- In a small saucepan over medium heat, combine the ketchup, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper.
- Stir well and bring the sauce to a simmer.
- Reduce heat and let it simmer for about 5-7 minutes, or until it thickens slightly.
- Remove from heat and set aside.
5. Grill the Vegetables:
- In a large bowl, toss the red bell peppers, zucchini slices, and red onion rings with olive oil, salt, and black pepper.
- Place the vegetables on the preheated grill and cook until they are charred and tender, turning occasionally. This should take about 10-12 minutes.
- Remove the grilled vegetables from the heat and set them aside.
6. Grill the Steaks:
- Remove the marinated steaks from the refrigerator and let them come to room temperature for about 15 minutes.
- Place the steaks on the grill and cook to your desired level of doneness, typically about 4-5 minutes per side for medium-rare.
- Use a meat thermometer to check the internal temperature (135°F or 57°C for medium-rare).
- Remove the steaks from the grill and let them rest for a few minutes before slicing.
7. Serve Your Wabash Valley Steak:
- Slice the rested steaks against the grain for maximum tenderness.
- Plate the steak slices alongside the grilled vegetables.
- Drizzle the homemade steak sauce over the top for an extra burst of flavor.
The Wabash Valley Steak is a celebration of the American heartland, combining perfectly grilled ribeye steaks with a savory homemade sauce and a side of charred, flavorful vegetables. This hearty and delicious meal pays homage to the robust flavors of the Midwest and is perfect for any occasion, from casual weeknight dinners to special gatherings with friends and family. Enjoy your taste of the heartland!
