2 Open Prairie® Natural* Angus beef ribeye steaks, cut 1 inch thick (about 12 oz each)
2 teaspoons coarse ground black pepper
1 teaspoon salt
Fresh Tomato Tapenade:
1 cup cherry or grape tomatoes, cut in half
1 can (2.25 oz) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 tablespoons shredded Parmesan cheese
Press pepper evenly onto Open Prairie Natural Angus beef steaks.
Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.
Recipe and photo courtesy of The Beef Checkoff.