Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive tapenade. This recipe from the Beef Council is an easy way to add a summery twist on top of your favorite steak. We know many people thinking adding more flavor on a steak is sacrilege, but we disagree – more flavor is better! The earthy olive flavor and bright summery flavor of the tomatoes bring out everything we love about beef, and enhance the meal. Give it a try and let us know what you think!
- 4 Leahy’s Angus Beef Ribeye Steaks (cut at 1″ thick)
- 2 cup Cherry Tomatoes (cut in half)
- 5 oz Sliced Ripe Olives (drained – use canned)
- 1/2 cup Basil (or slice your own)
- 6 Tbsp Parmesan Cheese (fresh)
Season your steaks to taste with salt and pepper. Place the steaks on a grill preheated to medium heat, over direct heat. Grill for 5 – 7 minutes per side until the steaks reach 135ºF for medium rare doneness, or 145ºF for medium doneness.
While the steaks are grilling, combine the tomatoes, olives, basil, and parmesan in a small bowl. Mix together.
Once the steaks are finished grilling, remove from the grill, top with the fresh tapenade and serve. Enjoy!