Ribeyes with Garden Tomatoes

Available in intriguing shapes and sizes with an abundance of flavor, heirloom tomatoes also add a spark of color to this grilled steak main dish recipe.

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5 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Prep: 25 mins
  • Grill: 12 mins
  • Stand: 30 mins
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Ribeyes with Garden Tomatoes
Ingredients
2
tablespoons balsamic vinegar
2
tablespoons finely chopped fresh basil
2
teaspoons minced garlic
6
tablespoons extra virgin olive oil
2
beef ribeye steaks (about 2 lb. total)
1
head butterhead lettuce, cored, leaves separated (about 6 oz.)
1 1/2
pounds assorted fresh heirloom or desired tomatoes, sliced or cut in wedges
1/2
cup whole basil leaves
 
Coarse sea salt
Directions
  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.
Nutrition Facts (Ribeyes with Garden Tomatoes)
    Per serving:
  • 605 kcal cal.,
  • 37 g fat
  • (9 g sat. fat,
  • 3 g polyunsaturated fat,
  • 21 g monounsatured fat),
  • 167 mg chol.,
  • 624 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 56 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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