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.