2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
2 cups grape tomato halves (about 10 ounces)
3 tablespoons water
3 teaspoons minced prepared roasted garlic, divided
4 ounces Brie cheese, shredded
2 tablespoons thinly sliced fresh basil
Fresh basil (optional)
INSTRUCTIONS FOR RIBEYE STEAKS WITH SAUTÉED GRAPE TOMATOES AND BRIE
1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or
until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully
wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for
medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined.
Serve immediately with beef. Garnish with additional basil, if desired.
NUTRITIONAL INFORMATION FOR RIBEYE STEAKS WITH SAUTÉED GRAPE TOMATOES AND BRIE
Nutrition information per serving (1/2 of recipe): 516 calories; 28 g fat (14 g saturated fat; 9 g monounsaturated fat); 166 mg
cholesterol; 453 mg sodium; 7 g carbohydrate; 1.8 g fiber; 55 g protein; 13.5 mg niacin; 1.2 mg vitamin B6; 3.3 mcg vitamin
B12; 3.5 mg iron; 59.1 mcg selenium; 9.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Source: Beef Its Whats for Dinner