Grilled Ribeye Steak with Greens & Root Vegetable Mash

Yield 4
RECIPE Ingredients


  • 1 head kale, leaves separated, roughly chopped
  • 1 baby bok choy, shredded
  • 2 teaspoons honey
  • 2 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1/2 teaspoon fish sauce
  • 2 shallots, chopped
  • 4 cloves garlic, thinly sliced
  • 1 2-inch piece fresh ginger, peeled and finely chopped
  • 2 tablespoons unsalted butter
  • 1 stalk lemongrass, tough outer leaves removed, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon mint, chopped
  • 8 basil leaves, shredded
  • Salt & freshly cracked pepper


  • 1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 pound carrots, peeled and cut into 1/2-inch cubes
  • 2 pounds parsnips, peeled and cut into 1/2-inch cubes
  • 1 cup heavy cream
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1 cinnamon stick
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons 100% maple syrup
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly grated nutmeg
  • Salt & freshly cracked pepper


  • 4 Boneless Ribeye Steaks
  • 2 teaspoons salt
  • 1/2 teaspoon coarsely-ground black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon rosemary, chopped
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • Chive Butter, for serving
  • Marcus's Steak Sauce, for serving
Recipe notes
Try Chef Marcus Samuelsson's recipe for grilled ribeye steak with creamy mashed root vegetables, kale and bok choy for a bright and flavorful accompaniment.
RECIPE Preparation
  1. Make the root vegetable mash: Combine the potatoes, carrots, parsnips, cream, milk, salt, cinnamon stick, garlic and onion in a large pot over medium heat. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Strain, reserving the cooking liquid.
  2. Remove and discard the cinnamon stick. Mash the vegetables with a fork or potato masher.
  3. Melt the butter in a small saucepan over low heat. Cook until the butter becomes a rich golden brown, about 5 to 6 minutes. Whisk in the maple syrup and balsamic vinegar. Pour the butter mixture into the mashed vegetables with half of the reserved cooking liquid and the nutmeg. Season to taste with salt and pepper.
  4. Make the greens: Bring 8 cups water to a boil in a large pot. Add the kale and simmer for 3 minutes. With a slotted spoon, remove the kale from the boiling water and transfer to a large bowl. Return the water to a boil. Add the bok choy and boil for 30 seconds. Strain and transfer to the bowl with the kale.
  5. Combine the honey, soy sauce, mirin, and fish sauce in a large straight-sided sauté pan over medium heat. Bring to a boil. Add the shallots, garlic, and ginger and reduce the heat to low. Simmer for 1 minute. Add the butter, lemongrass, kale, bok choy, cilantro, mint, and basil and stir to coat and heat through. Season with salt and pepper.
  6. For the steaks: Heat a grill pan over high heat. Bring the steaks to room temperature.
  7. Toss together the salt, black pepper, white pepper, paprika, rosemary, and garlic powder in a small bowl. Brush the steaks with the olive oil, then coat them with the seasoning mixture. Grill for 5 minutes on each side for medium rare. Remove from the heat and let rest for 5 minutes. Serve with the greens, root vegetable mash, steak sauce, and chive butter.