Ribeye Steaks with Fresh Tomato Tapenade

Name: Ribeye Steaks with Fresh Tomato Tapenade
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Ribeye Steak; pepper; salt; cherry tomatoes; sliced ripe olives; fresh basil; Parmesan cheese

25

Minutes

4

Servings

7

Ingredients

2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
2 teaspoons course ground black pepper
1 teaspoon salt

Fresh Tomato Tapenade:

1 cup cherry or grape tomatoes, cut in half
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 tablespoons shredded Parmesan cheese

Preparation

Step 1
Press pepper evenly onto beef steaks.
Step 2
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cooking Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.
Step 3
Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
Step 4
Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.

Nutrition Information

Nutrition information per serving: 390 Calories; 225 Calories from fat; 25g Total Fat (9 g Saturated Fat; 0 g Trans Fat; 0.9 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 115 mg Cholesterol; 760 mg Sodium; 6 g Total Carbohydrate; 1 g Dietary Fiber; 36 g Protein; 2 mg Iron; 444.9 mg Potassium; 13.2 mg NE Niacin; 0.7 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 6.3 mg Zinc; 38.2 mcg Selenium; 0.8 mg Choline.