This is everything I made with the Ninja Flex Flame as a Personal chef!

Ingredients

• 2.5 lb Ribeye Roast (bone‑in, trimmed, brought to room temperature)
• 1.5 lb Baby Potatoes (washed, halved for smoking then smashed)
• 1 bunch Asparagus (trimmed)
• 0.5 lb Heirloom Carrots (peeled, cut into sticks)
• 2 fillet Bronzino Fillets (skin on, pin bones removed, about 8 oz each)
• 3 tbsp Olive Oil (for griddle and sauces)
• 2 tbsp Unsalted Butter (cut into cubes for finishing)
• 1/2 cup Mayonnaise (base for Calabrian chili aioli)
• 1 tbsp Calabrian Chili Paste (spicy paste for aioli)
• 1 clove Garlic (minced, for aioli)
• 2 tsp Lemon Juice (for aioli and glaze)
• 2 tbsp Honey (for fennel pollen glaze)
• 1 tsp Fennel Pollen (aromatic spice for glaze)
• 1 tbsp Lime Juice (for ginger‑lime vinaigrette)
• 1 tsp Fresh Ginger (grated, for vinaigrette)
• 2 tbsp Red Onion (finely diced, for vinaigrette)
• 1/4 tsp Red Pepper Flakes (for vinaigrette)
• 1/4 cup Fresh Parsley (chopped, for chimichurri and herb salad)
• 1 tbsp Fresh Oregano (chopped, for chimichurri)
• 2 tbsp Red Wine Vinegar (for chimichurri)
• 2 Shallots (thinly sliced, fried until crisp)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Smoker

   Load the pellet smoker box into the Ninja Flex Flame, set the temperature to 225°F (107°C) and start the smoking function.

   Time: PT10M

   Temperature: 225°F

2. Season and Smoke Ribeye & Potatoes

   Generously season the ribeye roast with salt and pepper. Place the roast on the grill side and the halved potatoes on the smoker side. Smoke until the ribeye reaches an internal temperature of 120°F (49°C).

   Time: PT1H30M

   Temperature: 225°F

3. Rest Meat and Potatoes

   Remove the ribeye and potatoes from the smoker. Tent the ribeye loosely with foil and let rest for 10 minutes; set potatoes aside for later griddle work.

   Time: PT10M

4. Switch to Griddle Mode

   Flip the Ninja Flex Flame to use the griddle attachment on the opposite side. Crank the heat knob to high (about 400°F / 204°C).

   Time: PT5M

   Temperature: 400°F

5. Crisp Smoked Potatoes

   Gently smash each smoked potato with a fork, drizzle with olive oil, and place on the hot griddle. Cook, turning once, until golden and crisp, about 8 minutes total.

   Time: PT8M

   Temperature: 400°F

6. Char Asparagus

   Toss trimmed asparagus with a little olive oil, salt, and pepper. Add to the griddle (away from potatoes) and char for 4 minutes, turning once. Finish with a squeeze of fresh lemon juice.

   Time: PT4M

   Temperature: 400°F

7. Char Heirloom Carrots

   Place carrot sticks on the griddle, drizzle with oil, and cook until caramelized and tender, about 5 minutes.

   Time: PT5M

   Temperature: 400°F

8. Crisp‑Skin Bronzino

   Pat bronzino fillets dry with paper towels, season both sides with salt and pepper. Place skin side down on the hottest part of the griddle, press gently for 1 minute, then cook 4–5 minutes until the skin is deeply golden and releases easily. Flip briefly to finish the flesh (about 1 minute).

   Time: PT6M

   Temperature: 400°F

9. Make Calabrian Chili Aioli

   In a small bowl combine mayonnaise, Calabrian chili paste, lemon juice, and minced garlic. Mix until smooth.

   Time: PT5M

10. Prepare Fennel Pollen Honey Glaze

    Whisk together honey, fennel pollen, and a splash of lemon juice until glossy.

    Time: PT3M

11. Whisk Ginger‑Lime Onion Vinaigrette

    In a bowl, whisk olive oil, lime juice, grated ginger, finely diced red onion, honey, and red pepper flakes until emulsified.

    Time: PT5M

12. Mix Chimichurri

    Combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, salt, and a pinch of red pepper flakes. Stir well.

    Time: PT5M

13. Fry Crispy Shallots

    Heat a thin layer of olive oil in a small skillet over medium heat. Add thinly sliced shallots and fry until deep golden and crisp. Transfer to paper towels to drain.

    Time: PT5M

14. Plate and Serve

    Slice the rested ribeye against the grain. Arrange slices, crispy potatoes, charred asparagus, carrots, and bronzino on plates. Drizzle each component with its respective sauce (aioli on potatoes, fennel glaze on carrots, vinaigrette on bronzino, chimichurri over ribeye). Garnish with lemon wedges, fresh herb salad, and crispy shallots.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

55 g

Carbohydrates

45 g

Fat

45 g

Fiber

5 g