Buko Salad Recipe
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5 from 1 vote

Grilled Ribeye Steaks with Tomatoes Recipe

Prep Time55 mins
Cook Time15 mins
Total Time1 hr 10 mins
Course: Beef
Cuisine: Filipino
Servings: 2
Author: Eduardo Joven


  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. finely chopped fresh basil
  • 2 tsp. minced garlic
  • 6 Tbsp. extra virgin olive oil
  • 2 pcs. 1 1/4 – inch-thick beef ribeye steaks about 2 lb. total
  • 1 head butter-head lettuce cored, leaves separated (about 6 oz.)
  • 1 1/2 lb. assorted fresh heirloom or desired tomatoes sliced or cut in wedges
  • 1/2 cup whole basil leaves
  • Coarse sea salt


For dressing:

  • In bowl whisk together vinegar, chopped basil, garlic, 1 teaspoon salt, and 1/2 teaspoon ground 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; lightly sear on both sides, 8 minutes.
  • Move to unheated side of grill.
  • Cover; grill 4 to 6 minutes more for medium rare (145°F).
  • Remove; let stand 5 minutes. (For gas grill, preheat to medium-high.
  • Adjust for indirect grilling. Grill as above.)

To Serve:

  • Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil.
  • Drizzle dressing; season with salt.