ribeye steaks with sauteed grape tomatoes and brie
- 2 beef ribeye steaks, cut 1-inch thick (about 12oz each)
- 2 cup grape tomato halves (about 10oz)
- 3 tablespoons water
- 4 ounces Brie cheese, shredded
- 2 tablespoons thinly sliced fresh basil
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.
Cook's Tip: Two beef top loin (strip) steaks, cut 1 inch thick, may be substituted for ribeye steaks. Cook 12 to 15 minutes, turning occasionally.
Cook's Tip: To make Brie cheese easier to shred, place in freezer for about 30 minutes.
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.
Nutrition information per serving (1/4 of recipe): 258 calories; 14 g fat (7 g saturated fat; 4 g monounsaturated fat); 83 mg cholesterol; 226 mg sodium; 4 g carbohydrate; 0.9 g fiber; 28 g protein; 6.7 mg niacin; 0.6 mg vitamin B6; 1.6 mcg vitamin B12; 1.8 mg iron; 29.5 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.