Bone In Rib Eye Steaks with Garden Tomatoes

Fresh herbs and veggies from the garden are the best. Unfortunately, I live in an apartment in Chicago, and the gardening space is...minimal at best. Fortunately for my recipes, my Mother's garden is HUGE! This rib eye steak recipe is great for the late summer months when your garden seems to be producing tomatos at an alarming rate. Think if it a a healthier alternative to ketchup. Enjoy!

Ingredients

• 2 Tbsp. balsamic vinegar
  
• 2 Tbsp. finely chopped fresh basil
  
• 2 tsp. minced garlic
  
• 6 Tbsp. extra virgin olive oil
  
• 2 22 oz Bone-In Rib Eye Steaks (Cowboy Chops)
• 1 head butterhead lettuce, cored, leaves separated (about 6 oz.)
  
• 1-1/2 lbs. assorted fresh heirloom or desired tomatoes, sliced or cut in wedges
  
• 1/2 cup whole basil leaves
  
• Coarse sea salt

Recipe Directions:
For dressing, in small bowl whisk together vinegar, 2 tablespoons basil, garlic, 1 tsp. salt, and 1/2 tsp. black pepper. Slowly whisk in oil until smooth. Remove 2 tablespoons to marinate steaks; set remaining dressing aside. Brush steaks with the 2 tablespoons dressing; let stand at room temperature for 30 minutes. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 8 minutes. Move to unheated side of grill. Cover and grill 4 to 6 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. (For gas grill, preheat to medium-high. Adjust for indirect grilling. Grill as above.) Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil. Drizzle dressing; season with salt. Serves 4 to 6.
Source:Rib Eye Steaks with Garden Tomatoes Recipe