Brandt Beef Rib Eyes and Summer Heirloom Tomatoes Salad

 

4 Brandt Beef 12 oz. Rib-eye steaks

 

1/2 cup extra virgin olive oil

 

1/2 tsp. sea salt

 

1-1/2 tsp. cracked black pepper

 

1/4 cup balsamic vinegar

 

3 minced garlic cloves

 

3 tbsp. minced fresh basil

 

3 large heirloom tomatoes cut in wedges

 

2 tbsp. minced fresh chives

 

 

Heat grill. In a bowl, whisk together oil, salt, pepper, and vinegar until blended.

Stir in garlic and basil, reserving 1/2 cup marinade.

Add tomatoes and chives to remaining marinade. 

Toss gently to coat, set aside.


 

In a large resealable plastic bag, combine steaks and reserved marinade. 

Close bag, shake gently to coat.

 

 

Refrigerate for 30 minutes.

Remove steaks from marinade, discard marinade.

Grill steaks for 3 minutes on each side, turning once, for medium-rare. Transfer steaks to serving platter.


 

Top steaks with reserved tomato marinade.

 

 

Purchase this cut of meat here.