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Lemon-Pepper Seasoned Ribeye Steaks with Roasted Tomatoes
This Tuscan-inspired recipe uses Omaha Steaks Ribeye Steaks. Flavor meat with lemon pepper and serve with roasted tomatoes seasoned with thyme, olive oil, and garlic. Accompanied with a mixed baby greens salad, this meal will be sure to please any palate.
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Ingredients
- 4 Omaha Steaks Ribeye Steaks
- 2 cups red and yellow grape or cherry tomatoes, cut in half
- 2 teaspoons olive oil
- 1 teaspoon dried thyme leaves
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1-1/2 teaspoons lemon pepper
Preparation
- Heat oven to 400°F. Combine tomatoes, oil, thyme, garlic and salt in medium bowl; toss to coat well. Arrange tomatoes, cut sides up, on metal baking sheet lined with aluminum foil. Roast in 400°F oven 30 to 35 minutes or until skins are wrinkled and begin to brown.
- Meanwhile, press lemon pepper evenly onto beef filets. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; season with salt, as desired.
- Serve steaks with tomatoes.
Recipe and Photo courtesy of The Beef Checkoff
| Nutrition Facts | |
| Calories | 500 |
| Total Fat | 39g |
| Saturated Fat | 15g |
| Cholesterol | 115mg |
| Sodium | 750mg |
| Carbohydrates | 5g |
| Fiber | 2g |
| Protein | 30g |
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