Ribeye Steaks with Fresh Tomato Tapenade
  • 20 to 25 minutes
  • Makes 2 to 4 servings
  • Entrée

Ribeye Steaks with Fresh Tomato Tapenade

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

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

Instructions

  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.

    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.
  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.


  • Test Kitchen Tips 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.

Nutrition Information

390 Calories; 25g Total Fat; 9g Saturated Fat; 0.9g Polyunsaturated Fat; 9g Monounsaturated Fat; 0g Trans Fat; 115mg Cholesterol; 760mg Sodium; 444.9mg Potassium; 6g Total carbohydrate; 36g Protein; 2mg Iron; 13.2mg Niacin; 0.7mg Vitamin B6; 0.8mg Choline; 2.3mcg Vitamin B12; 6.3mg Zinc; 38.2mcg Selenium; 1g Fiber.