The sweet spice of this glaze pairs so perfectly with the marbling of the ribeye, no butter added and no butter needed.


For the Steak:

  • 2 ABF Angus Ribeyes 10oz.
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Chipotle Peppers (From a can with juice)
  • ¼ Cup Maple Syrup
  • 2 tbsp. Honey
  • Salt and Cracked Black Pepper (to taste)

For the Parsnip Puree:

  • 2 c. Parsnips (peeled and diced)
  • ¼ c. Vegetable Stock (hot)
  • 1 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Coconut Milk
  • Salt and Cracked Black Pepper (to taste)



1. Boil parsnips until softened (for mashing). Drain. Add the stock, olive oil, and coconut milk and puree until smooth. Season with salt and pepper, and reserve to serve with the steak.

2. In a blender or food processor, puree the chipotle peppers with the honey and maple syrup.

3. Cook the steak on the grill or stovetop to your preferred level of doneness, applying half of the glaze halfway through the cooking. Once the steak is finished, add the remainder of the glaze and serve with the parsnip puree.


Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Sweet Potato Fries
  • Corn and Edamame Salad