Rib Eye Steaks with Tomato-Basil RelishA featured Wine Club recipe for Truchard Vineyards.
A colorful mix of orange and yellow tomatoes looks great with the steaks but tastes even better. Top with the relish and a glass of Pinot Noir.Yield: 4
Prep Time: 20 Minutes
Cook Time: 15 Minutes
• 4 boned beef rib-eye steaks (1 ½ inches thick, 12 to 16 oz. each)
• 3 Tbs. balsamic vinegar
• 3 Tbs. olive oil
• 1 lb. firm-ripe tomatoes
• 2 Tbs. chopped fresh basil leaves
• 1-2 cloves garlic, peeled and minced
• Salt & fresh cracked pepper
Trim excess surface fat from steaks. Rinse steaks and pat dry; set in a single layer on a plate. In a small bowl, mix half the vinegar and half the olive oil. Rub mixture all over steaks to coat. Let stand for a least 15 minutes, or cover and chill up to 4 hours.
Meanwhile, rinse, core, and coarsely chop tomatoes. In a bowl, mix tomatoes, basil, garlic, and remaining balsamic vinegar and olive oil. Add salt to taste.
Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part, 10 to 13 minutes for medium rare. Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Add salt and pepper to taste and garnish with tomato-basil relish.