SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ribeyes with Garden Tomatoes

Makes: 4 to 6 servings
Prep 25 mins Grill 12 mins Stand 30 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 605,
  • Fat, total (g) 37,
  • chol. (mg) 167,
  • sat. fat (g) 9,
  • carb. (g) 10,
  • Monosaturated fat (g) 21,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 56,
  • vit. A (IU) 3110,
  • vit. 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 (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.