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5
green onions
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2
teaspoons dried lavender, crushed
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2
teaspoons dried thyme, crushed
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1
teaspoon coarsely ground black pepper
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1/2
teaspoon coarse salt
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4
6 - 8 ounces boneless beef ribeye steaks, cut 1 to 1 1/4 inches thick
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1
tablespoon olive oil
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4
- 8
plum tomatoes
1. Mince one of the green onions; set remaining green onions aside. In a small bowl, combine minced green onion, lavender, thyme, pepper, and coarse salt. Sprinkle green onion mixture evenly over steaks; rub in with your fingers. Brush steaks with half of the olive oil. Brush tomatoes and remaining green onions with the remaining olive oil.
2. Place steaks on the lightly oiled rack of an uncovered grill directly over medium-high coals. Grill for 8 minutes. Place tomatoes and green onions alongside steaks on grill. Turn steaks; grill for 8 to 10 minutes more or until desired doneness (145 degrees F for medium-rare doneness; 160 degrees F for medium doneness). Grill tomatoes and onions for 8 to 10 minutes or until slightly charred, turning several times. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 326,
- Protein (gm) 36,
- Carbohydrate (gm) 5,
- Fat, total (gm) 17,
- Cholesterol (mg) 99,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 340,
- Percent Daily Values are based on a 2,000 calorie diet
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