Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cherry Marinated Bone-In Ribeyes with Corn Salsa

thebtlsthebtls Posts: 2,300
edited February 2012 in EggHead Forum
Cherry Marinated Bone-in Ribeyes
with Corn Salsa

Starting with 2-4 Bone-In Ribeyes or Beef Tenderloins this recipe calls for a simple marinade that serves to infuse your beef with the tartness of cherries. When grilling the beef the marinade will result in a thin crusty glaze. This recipe is fantastic with seasoned mashed polenta.


Marinade Ingredients
 2-4 each - 1 ½” Bone-In Ribeyes or Beef Tenderloin steaks (Organic)
 12 oz. Can – Frozen Cherry-Apple Concentrate, thawed
 ½ Cup – Extra Virgin Olive Oil (EVOO)
 1 Tbsp. – Fresh Ground Peppercorns
 2 Cloves – Minced Fresh Garlic

Corn Salsa Ingredients
 1 Cup – Frozen Whole Kernel Corn, thawed
 1/3 Cup – Finely Chopped Red Bell Pepper
 1/3 Cup – Finely Chopped Green Bell Pepper
 ¼ Cup – Fresh Chopped Red Sweet Onion
 1 Tbsp. – Fresh Cilantro
 1 ½ Tsp. – Lime Juice (half for concentrate)
 ¼ Tsp. – Fresh Ground Sea Salt
 1/8 Tsp. – Fresh Ground Peppercorns
Preparation and Cooking
1. Trim excess fat from steaks and place in a large freezer bag.
2. In a medium size bowl, stir the juice concentrate, EVOO, pepper and garlic. Pour into bag over meat, seal and rotate to coat meat well and place in refrigerator for 3-4 hours.
3. Fire up your Big Green Egg to T-Rex (full-flame) and remove Beef from refrigerator. Drain off and discard marinade
4. Cooking method 1: Toss those steaks on the grill for 2-3 minutes per side (to taste but NEVER more than Medium – Medium-Rare). You will likely not get a glaze finish with this method.
5. Cooking method 2 (recommended): Cook indirect on your grid with a drip pan for 30-40 minutes. Turn after 20 minutes. Serve with the Corn Salsa.
6. Corn Salsa: In a medium size bowl combine the corn, red and green peppers, onion, cilantro, lime juice, salt and pepper and mix. Let stand at room temperature. If made ahead of time the salsa should be refrigerated for 24 hours and removed 1 hour prior to serving at room temperature.

Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
Sign In or Register to comment.
Click here for Forum Use Guidelines.