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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Ribeyes with Garden Tomatoes
Directions
- 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.
- Brush steaks with the 2 tablespoons dressing; let stand at room temperature for 30 minutes.
- 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.)
- 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 ,
- 37 g fat
- (9 g sat. fat ,
- 3 g polyunsaturated fat ,
- 21 g monounsaturated fat ),
- 167 mg chol. ,
- 624 mg sodium ,
- 10 g carb. ,
- 3 g fiber ,
- 6 g sugar ,
- 56 g pro.