Ribeyes with Garden Tomatoes

Ribeyes with Garden Tomatoes



Prep: 25 Min.

Grill: 12 Min.

Stand: 30 Min.





ingredients



2 Tbsp. balsamic vinegar

2 Tbsp. finely chopped fresh basil

2 tsp. minced garlic

6 Tbsp. extra virgin olive oil

2 1-1/4-inch-thick beef ribeye steaks (about 2 lb. total)

1 head butterhead lettuce, cored, leaves separated (about 6 oz.)

1-1/2  lbs. 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

Calories605 Total Fat (g)37 Saturated Fat (g)9, Monounsaturated Fat (g)21, Polyunsaturated Fat (g)3, Cholesterol (mg)167, Sodium (mg)624, Carbohydrate (g)10, Total Sugar (g)6, Fiber (g)3, Protein (g)56, Vitamin A (DV%)0, Vitamin C (DV%)42, Calcium (DV%)8, Iron (DV%)29, Percent Daily Values are based on a 2,000 calorie diet


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