Ribeye with Tomato & Herb Bruschetta

Grilled ribeye topped with the best summer bruschetta — ripe tomatoes, fresh basil, good oil.

30 minServes 2Medium

Beefsteak TomatoBasilGarlic

August tomatoes at peak ripeness only. This dish does not work with anything less.

Photo coming soon

Ingredients

2ribeye steaks
3 largeripe beefsteak tomatoes, diced
handfulfresh basil, torn
2 clovesgarlic — 1 minced, 1 halved for rubbing
3 tbspgood olive oil
1 tspred wine vinegar
to tasteflaky salt and black pepper

Method

1Combine tomatoes, basil, minced garlic, oil and vinegar. Season well. Let sit 30 minutes.
2Bring steaks to room temperature. Season generously with salt.
3Grill over very high heat, 2-3 minutes per side for medium-rare. Rest 5 minutes.
4Slice against the grain. Top with the tomato mixture. The juices from the tomatoes run into the resting meat.

Tips

Salt the tomatoes ahead of time — it draws out their juices and concentrates the flavour.

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