Ribeye Steaks with Fresh Tomato Tapenade
2 beef ribeye steaks, 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
¼ 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, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally.
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.
Makes 2 to 4 servings.
Nutrition information per serving (1/2 of recipe): 462 calories; 20 g fat (7 g saturated fat; 9 g monounsaturated fat); 151 mg cholesterol; 1692 mg sodium; 7 g carbohydrate; 2.6 g fiber; 60 g protein; 16.6 mg niacin; 1.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.4 mg iron; 68.0 mcg selenium; 10.9 mg zinc.
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