Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad
Ingredients
- 4 ounces ribeye steaks 4 8 ounces bonelss ribeye steaks
- 4 tomatoes 4 medium, seeded and cut into chunks tomatoes
- 4 radishes 4 large, thinly sliced radishes
Instructions
- 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.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 22mg | Potassium: 376mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 17.4mg | Calcium: 12mg | Iron: 0.8mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.