Ribeye Steaks with Fresh Tomato Tapenade

Main Ingredient: Ribeye
Servings: 2 to 4 servings

Recipe

Ingredients

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

Instructions

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

1. Press pepper evenly onto beef steaks.

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.

3. Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.

4. Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.

Nutritional Information

Nutrition information per serving (1/2 of recipe): 462 calories; 20 g fat (7 g saturated fat; 9 g monounsaturated fat); 151 mg cholesterol; 1692 mg sodium; 7 g carbohydrate; 2.6 g fiber; 6 g protein; 16.6 mg niacin; 1.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.4 mg iron; 68 mcg selenium; 10.9 mg zinc.

This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and protein.

Meal Tips

Cook's 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.