Beef Ribeye, Caponata, Rhubarb Recipe

Prepare the Ribeye

Season the ribeye steaks with olive oil, salt, black pepper, and fresh rosemary. Let marinate for at least 30 minutes at room temperature.

Cook the Ribeye

Preheat a grill or skillet over high heat. Cook the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest.

Sauté Vegetables

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened. Then, add the eggplant, zucchini, and red bell pepper. Cook until the vegetables are tender.

Combine Ingredients

Stir in the canned tomatoes, green olives, capers, red wine vinegar, sugar, salt, and black pepper. Simmer for 15-20 minutes until the flavors meld.

Cook Rhubarb

In a saucepan, combine rhubarb, sugar, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes until the rhubarb breaks down.

Finish the Sauce

Stir in lemon juice and continue to simmer for another 5 minutes. Remove from heat and let cool slightly.

Plate the Dish

Slice the rested ribeye steaks and serve them topped with a generous scoop of caponata and a drizzle of rhubarb sauce.