Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Grilled thick cut ribeye steak with tomatoes and radish salad.

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad
Amount Per Serving
Calories 81 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 22mg 1%
Potassium 376mg 11%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 20.5%
Vitamin C 21.1%
Calcium 1.2%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 4 8 ounces bonelss ribeye steaks
  • 4 medium, seeded and cut into chunks tomatoes
  • 4 large, thinly sliced radishes

Instructions

  1. Heat the grill to high

  2. 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.

  3. Remove the steaks from the heat and let them rest for 5 minutes.

  4. Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.

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