Recipe: Ribeye Steaks with Fresh Tomato Tapenade (using olives, basil, and Parmesan)
Main Dishes - Beef and Other MeatsRIBEYE STEAKS WITH FRESH TOMATO TAPENADE
2 beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 teaspoons course ground black pepper
1 teaspoon salt
FOR THE 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
Press pepper evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally.
Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
TO SERVE:
Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.
Makes 2 to 4 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association
2 beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 teaspoons course ground black pepper
1 teaspoon salt
FOR THE 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
Press pepper evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally.
Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
TO SERVE:
Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.
Makes 2 to 4 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association
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