Gabe is headed back to the farm, to find some new, incredible, fresh vegetables to inspire his summer grilling game. Today he's grilling up a gorgeously marbled ribeye, fresh Treviso radicchio, and beets straight from the farm. He'll pair them with a charred spring onion puree and sweet cherry cognac sauce.

Get the recipe:

Beets
 3 medium cleaned red beets, raw
 red wine vinegar
 vegetable oil
 salt

Blackened Onion Puree
 2 large spring onions
 2 tablespoons agave syrup
 2 tablespoons rice wine vinegar
 3 tablespoons extra virgin olive oil
 1 teaspoon salt

Grilled Radicchio
 1 Treviso radicchio
 salt
 oil
 Cherry Wine Sauce
 1/2 cup diced shallots
 1 tablespoon oil
 1 cup sliced cherries
 1 tablespoon minced garlic
 1 tablespoon chopped rosemary
 1/4 cup cognac
 2 cups dry red wine
 2 cups beef stock

Grilled Steak
 1 large ribeye steak
 ground fennel
 salt
 pepper

Click here for the full recipe!

For more with Chef Gabe, check out Under the Hood