Grilled Ribeye Steaks with Tomatoes Recipe
Ingredients
- 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
Instructions
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.
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