This is everything I made with the Ninja Flex Flame as a Personal chef
This is everything I made with the Ninja Flex Flame as a Personal chef! is a medium American recipe that serves 4. 800 calories per serving. Recipe by Brian min on YouTube.
Prep: 45 min | Cook: 2 hrs | Total: 3 hrs 15 min
Cost: $179.48 total, $44.87 per serving
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
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
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
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
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
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
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
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
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
Make Calabrian Chili Aioli
In a small bowl combine mayonnaise, Calabrian chili paste, lemon juice, and minced garlic. Mix until smooth.
Time: PT5M
Prepare Fennel Pollen Honey Glaze
Whisk together honey, fennel pollen, and a splash of lemon juice until glossy.
Time: PT3M
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
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
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
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
Dietary info: Gluten‑free, High‑protein, Contains dairy, Contains fish
Allergens: Fish, Egg (mayonnaise), Dairy (butter)
Ingredient Substitutions
- Instead of Ribeye Roast: Prime rib, Sirloin roast
- Instead of Baby Potatoes: Yukon Gold potatoes
- Instead of Asparagus: Green beans
- Instead of Heirloom Carrots: Regular carrots
- Instead of Bronzino Fillets: Salmon, Snapper
- Instead of Olive Oil: Avocado oil
- Instead of Unsalted Butter: Margarine
- Instead of Mayonnaise: Greek yogurt
- Instead of Calabrian Chili Paste: Sambal oelek
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Lemon Juice: Lime juice
- Instead of Honey: Maple syrup
- Instead of Fennel Pollen: Fennel seeds (ground)
- Instead of Lime Juice: Lemon juice
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Red Onion: Shallots
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Fresh Parsley: Cilantro
- Instead of Fresh Oregano: Dried oregano (1 tsp)
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Shallots: Red onion
Equipment Needed
- Ninja Flex Flame
- Pellet Smoker Box
- Griddle Attachment
- Meat Thermometer
- Tongs
- Spatula
- Cutting Board
- Chef's Knife
- Mixing Bowls
- Whisk
- Small Saucepan
- Fork or Potato Masher
- Serving Plates
- Paper Towels
Critical Steps — Do Not Skip
- Smoking the ribeye to exactly 120°F before searing
- Smashed potatoes must be pressed firmly but not pulverized
- Ensuring bronzino skin is completely dry before hitting the hot griddle
- Balancing the four sauces so each component shines
Chef Tips from the Video
- Use fennel pollen sparingly; its flavor is intense and can overwhelm the glaze.
- A quick splash of lemon juice over the asparagus brightens the smoky char.
- Let the smoked ribeye rest on a cutting board covered loosely with foil; this prevents steam from making the crust soggy.
Troubleshooting
Potatoes are soggy instead of crisp.
Increase griddle heat to 425°F and press the potatoes more firmly; finish with an extra drizzle of oil.
Bronzino skin sticks to the griddle.
Pat the skin completely dry, season with a thin layer of oil, and ensure the griddle is fully pre‑heated before adding the fish.
Ribeye is overcooked after searing.
Monitor internal temperature; remove from smoker at 120°F and sear only 2‑3 minutes total, aiming for a final internal temp of 130‑135°F for medium‑rare.
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Ribeye can be frozen (wrapped tightly) for up to 2 months; fish is best eaten fresh.
Room temperature: Sauces can sit at room temperature for up to 2 hours during serving.
Make-Ahead Tips
- Prepare all three sauces up to 24 hours ahead; store in the refrigerator.
- Smoke the ribeye a day before and re‑sear quickly before serving.
- Pre‑slice the herb salad and keep it dry until plating.
Frequently Asked Questions
What is the cultural significance and history of smoked ribeye roast in American cuisine?
Smoking beef cuts like ribeye became popular in the United States during the rise of backyard barbecuing in the 20th century, especially in the Midwest and Southern regions. It blends the tradition of low‑and‑slow smoke with modern grill technology, creating a tender, flavorful roast that is now a staple for celebratory meals.
What are the traditional regional variations of smoked ribeye roast in American barbecue culture?
In Texas, smoked ribeye is often seasoned simply with salt and pepper and cooked over oak. In Kansas City, a sweet tomato‑based barbecue sauce is brushed on during the last hour. In the Carolinas, a mustard‑based rub is common. The recipe here uses a minimalist seasoning to let the smoke shine.
How is charred asparagus traditionally served in American side dishes?
Charred or grilled asparagus is a classic summer side in the United States, typically finished with a drizzle of lemon juice, a sprinkle of sea salt, and sometimes shaved Parmesan. It provides a smoky contrast to richer main courses like steak.
What occasions or celebrations is a multi‑component dinner like this traditionally associated with in American culture?
A plated dinner featuring smoked ribeye, crisp vegetables, and elegant sauces is often served for holidays such as Thanksgiving, Fourth of July barbecues, or special family gatherings where a restaurant‑quality experience is desired at home.
What makes the Calabrian chili aioli special in this American‑style dinner?
Calabrian chili aioli adds a bright, slightly smoky heat that complements the smoky potatoes while providing a creamy texture. Its Italian origin brings a Mediterranean twist to an otherwise classic American steak dinner.
What are the authentic traditional ingredients for a chimichurri sauce versus acceptable substitutes?
Traditional chimichurri uses fresh parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Acceptable substitutes include cilantro for parsley, apple cider vinegar for red wine vinegar, or a blend of olive and vegetable oil if olive oil is scarce.
What other American dishes pair well with smoked ribeye and the sauces used in this recipe?
Smoked ribeye pairs beautifully with classic sides like creamy mashed potatoes, corn on the cob, baked beans, or a fresh arugula salad. The Calabrian aioli and chimichurri also work well with grilled chicken or pork chops.
What are the most common mistakes to avoid when making this multi‑component dinner with the Ninja Flex Flame?
Common errors include over‑cooking the ribeye by not monitoring internal temperature, not drying the bronzino skin before searing, and overcrowding the griddle which prevents crispness. Also, failing to rest the meat leads to dry slices.
Why does this recipe use a low‑and‑slow smoke for the ribeye before a high‑heat sear instead of a direct‑grill method?
Low‑and‑slow smoking infuses the ribeye with deep, uniform smoky flavor and gently brings the interior up to temperature, while the final high‑heat sear creates a caramelized crust. Direct grilling alone would miss the layered smoke flavor and could result in uneven doneness.
Can I make the sauces ahead of time and how should I store them before serving?
Yes, all four sauces can be prepared up to 24 hours in advance. Store each in a sealed container in the refrigerator; bring to room temperature and give a quick stir before drizzling over the plated dishes.
What does the YouTube channel Brian min specialize in?
The YouTube channel Brian min focuses on creative home‑cooking using a single versatile appliance, showcasing how to produce restaurant‑quality multi‑course meals with the Ninja Flex Flame and similar equipment.
How does the YouTube channel Brian min's approach to American‑style cooking differ from other cooking channels?
Brian min emphasizes minimalist ingredient lists, efficient workflow, and the use of one‑appliance cooking to achieve complex, multi‑component dishes, whereas many other channels rely on multiple pieces of equipment and elaborate setups.
Last updated: August 22, 2026
