pat's Recipe

Ribeyes with Garden Tomatoes

Category: Steaks

2 Tbsp balsamic vinegar
2 Tbsp finely chopped fresh basil
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
6 Tbsp olive oil
2 1 1/4-inch thick beef rib-eye steaks,
(about 2 lbs total)
1 head butternut lettuce, cored, leaves
separated (about 6 ounces)
1 1/2 lbs assorted fresh heirloom or desired
tomatoes, sliced or cut into wedges
1/3 cup whole basil leaves
coarse sea salt

For dressing: In small bowl whisk together vinegar, the chopped basil, garlic, salt, and black pepper. Slowly whisk in oil until smooth. Remove 2 Tbsp to marinate steaks; set aside remaining dressing.
Brush steaks with the 2 Tbsp dressing; let stand at room temperature for 30 minutes.
For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 8 minutes total. Move steaks to unheated side of grill. Cover and grill 4 to 6 minutes more for medium rare (145 degrees). Remove steaks; let stand 5 minutes.
For gas grill, preheat to medium-high. Adjust for indirect grilling. Grill as above.
Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil. Drizzle dressing; season with salt.
Makes 4 to 6 servings.