RIB EYES WITH HEIRLOOM TOMATOES
- Cooks . com
- May 8, 2016
- 1 min read
RIB EYES WITH HEIRLOOM TOMATOES 1/2 cup olive oil 1/2 tsp. kosher salt 1-1/2 tsp. black pepper 1/4 cup balsamic vinegar 3 minced garlic cloves 3 tbsp. minced fresh basil 3 (12 oz) baby heirloom tomatoes, halved 2 tbsp. minced fresh chives 3 beef rib-eye steaks, about 2-1/2 lbs
Heat grill. In a bowl, whisk together oil, salt, pepper, and vinegar until blended. Stir in garlic and basil, reserving 1/2 cup marinade. Add tomatoes and chives to remaining marinade. Toss gently to coat, set aside. In a large resealable plastic bag, combine steaks and reserved marinade. Close bag, shake gently to coat.
Refrigerate for 30 minutes. Remove steaks from marinade, discard marinade. Grill steaks for 3 minutes on each side, turning once, for medium-rare. Transfer steaks to serving platter.
Top steaks with reserved tomato marinade.
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