Elevate yourself to the rank of master griller with this juicy, lavender-infused ribeye. If you have time to plan ahead, you can boost the lavender flavor by applying the rub a few hours in advance and chilling the steaks in the refrigerator.
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.
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.