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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 (g) 81,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 624,
  • Potassium (mg) 1215,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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