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

Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive tapenade.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 7

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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

390 Calories

0 %*

9g SAT FAT

0 %DV**

36g PROTEIN

0 %DV

2 mg IRON

0 %DV

6.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.