Grilled Ribeye Steaks with Smoked Tomatoes

Grill-smoked tomatoes are layered with rich flavor that really stands up to grilled meat. Throw vine-ripened tomatoes on the grill when they are inexpensive and plentiful. At season's end, try smoking your green tomatoes, too.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 16 mins
  • Stand: 1 hr 5 mins

Grilled Ribeye Steaks with Smoked Tomatoes

Directions

  1. Soak wood chips in enough water to cover at least 1 hour.
  2. In a bowl combine the next six ingredients (through black pepper); set aside 1 tsp. of the spice mixture. Sprinkle the remaining spice mixture over both sides steaks; rub in with your fingers.
  3. Drain wood chips. Prepare grill for indirect heat using a drip pan. Sprinkle wood chips over coals. Place steaks over drip pan. Grill, covered, until desired doneness. Allow 16 to 20 minutes for medium rare (145 degrees F) or 20 to 24 minutes for medium (160 degrees F), turning once. Sprinkle tomatoes with reserved spice mixture. Place tomatoes, cut sides up, over the drip pan and green onions over direct heat the last 8 to 10 minutes of grilling, turning onions once. Let steaks stand 5 minutes. Serve steaks with tomatoes and green onions.

From the Test Kitchen

Round Out Your Meal

Serve oven-roasted unpeeled russet and sweet potato wedges with this robust steak dish.

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Nutrition Facts (Grilled Ribeye Steaks with Smoked Tomatoes)

  • Per serving:
  • 782 kcal ,
  • 61 g fat
  • (25 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 26 g monounsaturated fat ),
  • 185 mg chol. ,
  • 646 mg sodium ,
  • 8 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 50 g pro.
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