With our days getting longer and hotter, we really enjoy grilling on our barbeque, and last night we could not pass up the opportunity for another meal cooked outside on the grill.
Steak was in our mind after a day of swimming, and a light tomatoes radish salad to go alongside was just the perfect combination. Dinner was on the table in less than 30 minutes and devoured in less than 5…
As I had the grill going, I added some bread drizzled with olive oil and seasoned with sea salt. Perfect to absorb the remaining juice from the tomatoes salad.
Tonight’s June 10, 2013 dinner:
Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad
4 8 ounces boneless ribeye steaks
4 medium tomatoes, seeds removed and cut in small chunks
4 large radishes, thinly sliced
Salt and pepper
Heat the grill to high.
Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes.
Remove the steaks from the heat and let them rest for 5 minutes.
Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.
Meat purchased from Pete at Personal Gourmet Foods