Ribeye Steaks with Fresh Tomato Tapenade

Ingredients:
2 beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2teaspoons course ground black pepper
1teaspoon salt

Fresh Tomato Tapenade:
1cup cherry or grape tomatoes, cut in half
1can (2-1/4 ounces) sliced ripe olives, drained
1/4cup chopped fresh basil
3tablespoons shredded Parmesan cheese

Instructions:
1.Press pepper evenly onto beef steaks.
2.Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally.
3.Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
4.Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.

Makes 2 to 4 servings.

Nutrition information per serving (1/2 of recipe): 462 calories; 20 g fat (7 g saturated fat; 9 g monounsaturated fat); 151 mg cholesterol; 1692 mg sodium; 7 g carbohydrate; 2.6 g fiber; 60 g protein; 16.6 mg niacin; 1.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.4 mg iron; 68.0 mcg selenium; 10.9 mg zinc.

Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.