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2
tablespoons balsamic vinegar
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2
tablespoons finely chopped fresh basil
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2
teaspoons minced garlic
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6
tablespoons extra virgin olive oil
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2
beef ribeye steaks (about 2 lb. total)
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1
head butterhead lettuce, cored, leaves separated (about 6 oz.)
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1 1/2
pounds assorted fresh heirloom or desired tomatoes, sliced or cut in wedges
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1/2
cup whole basil leaves
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Coarse sea salt
1. For dressing, in small bowl whisk together vinegar, 2 tablespoons basil, garlic, 1 tsp. salt, and 1/2 tsp. black pepper. Slowly whisk in oil until smooth. Remove 2 tablespoons to marinate steaks; set remaining dressing aside.
2. Brush steaks with the 2 tablespoons dressing; let stand at room temperature for 30 minutes.
3. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 8 minutes. Move to unheated side of grill. Cover and grill 4 to 6 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. (For gas grill, preheat to medium-high. Adjust for indirect grilling. Grill as above.)
4. Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil. Drizzle dressing; season with salt. Serves 4 to 6.
- Servings Per Recipe 4,
- Calories 605,
- Protein (gm) 56,
- Carbohydrate (gm) 10,
- Fat, total (gm) 37,
- Cholesterol (mg) 167,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 21,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 6,
- Vitamin A (IU) 3110,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 17,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 624,
- Potassium (mg) 1215,
- Calcium (DV %) 81,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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