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Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons minced garlic
- 6 tablespoons extra virgin olive oil
- 2 beef ribeye steaks (about 2 lb. total)
- 1 head butterhead lettuce, cored, leaves separated (about 6 oz.)
- 1 1/2 pounds assorted fresh heirloom or desired tomatoes, sliced or cut in wedges
- 1/2 cup whole basil leaves
- Coarse sea salt
Details
Servings 4
Preparation
Step 1
1. For dressing, in small bowl whisk together vinegar, 2 tablespoons basil, garlic, 1 tsp. salt, and 1/2 tsp. black pepper. Slowly whisk in oil until smooth. Remove 2 tablespoons to marinate steaks; set remaining dressing aside.
2. Brush steaks with the 2 tablespoons dressing; let stand at room temperature for 30 minutes.
3. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 8 minutes. Move to unheated side of grill. Cover and grill 4 to 6 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. (For gas grill, preheat to medium-high. Adjust for indirect grilling. Grill as above.)
4. Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil. Drizzle dressing; season with salt. Serves 4 to 6.
Nutrition Facts (Ribeyes with Garden Tomatoes) Servings Per Recipe 4,
Calories 605,
Protein (gm) 56,
Carbohydrate (gm) 10,
Fat, total (gm) 37,
Cholesterol (mg) 167,
Saturated fat (gm) 9,
Monosaturated fat (gm) 21,
Polyunsaturated fat (gm) 3,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 6,
Vitamin A (IU) 3110,
Vitamin C (mg) 25,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 17,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 81,
Cobalamin (Vit. B12) (µg) 3,
Sodium (mg) 624,
Potassium (mg) 1215,
Calcium (DV %) 81,
Iron (DV %) 5,
Percent Daily Values are based on a 2,000 calorie diet
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