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Ribeye Steaks with Tomato Tapenade
Look no further than this savory dish for a quick and easy main course that doesn't sacrifice flavor! Grill Omaha Steaks Ribeye Steaks and top with a tasty tapenade made with fresh tomatoes and basil. Parmesan cheese and olives add a sun-baked Italian flair to this sure-fire favorite.
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Ingredients
- 2 Omaha Steaks Ribeye Steaks
- 2 tsp. coarse ground pepper
- 1 cup cherry or grape tomatoes, halved
- 1 can (2-1/4 oz) sliced ripe olives, drained
- 1/4 cup chopped fresh basil
- 3 Tbsp. shredded Parmesan cheese
Preparation
- Press pepper onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt. (Or to broil, place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.)
- Combine tapenade ingredients. Serve with steaks.
Recipe and Photo courtesy of The Beef Checkoff
| Nutrition Facts | |
| Calories | 560 |
| Total Fat | 43g |
| Saturated Fat | 17g |
| Cholesterol | 120mg |
| Sodium | 460mg |
| Carbohydrates | 7g |
| Fiber | 3g |
| Protein | 34g |
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