Grilled Ribeye Steaks
DOWNLOADWe Have What You'll Need:
4 8 to 14 ounce ribeye steaks
1/4 cup olive oil
2 tablespoons garlic, crushed
freshly cracked black pepper, to cover
TOMATO MUSHROOM TOPPING
2 cups sun-dried tomatoes, minced
1 1/2 tablespoons garlic, minced
2 cups mixed fresh mushrooms, diced
1/2 cup olive oil
You may substitute the sundried tomatoes with sundried tomato bread spread made by The Bread Dip Company.
Directions
Prepare the steaks by coating both sides with olive oil, crushed garlic and freshly cracked black pepper. Allow steaks to marinate for 15 minutes.
Prepare the sun-dried tomato and mushroom topping. Place minced tomatoes and garlic in a bowl. Add the diced mushrooms and olive oil. Mix ingredients and set aside.
Preheat the grill. Remove steaks from pan and let excess marinade drip off. Place steaks on preheated grill and cook 3 to 4 minutes. Turn steaks and cook another 3 to 4 minutes. Top steaks with tomato and mushroom mixture. Close lid on grill and cook another 3 to 4 minutes or until desired doneness.
Serving Ideas: Serve steaks with steamed fresh asparagus and baked potatoes with sour cream and chives.
