Ribeye Steaks with Sauteed Grape Tomatoes and Brie

25 to 30 minutes


Ingredients:
2 beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2cups grape tomato halves (about 10 ounces)
3tablespoons water
3teaspoons minced prepared roasted garlic, divided
4ounces Brie cheese, shredded
2tablespoons thinly sliced fresh basil
Fresh basil (optional)

Instructions:
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 to medium 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.

Makes 2 to 4 servings.

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.

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.

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