Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes
Skillet-cooked, beef steaks are served with oven-roasted grape or cherry tomatoes seasoned with thyme and garlic.
2 cups red and yellow grape or cherry tomatoes, cut in half
2 teaspoons olive oil
1 teaspoon dried thyme leaves
2 cloves garlic, minced
1/4 teaspoon salt
1 1/2 teaspoon lemon pepper
4 beef ribeye filets, cut 1-inch thick (about 4 to 6 ounces each)
- Preheat oven to 400°F (205°C).
- Combine tomatoes, oil, thyme, garlic and salt in medium bowl; toss to coat well. Arrange tomatoes, cut sides up, on metal baking sheet lined with aluminum foil. Roast in 400°F (205°C) oven 30 to 35 minutes or until skins are wrinkled and begin to brown.
- Meanwhile, press lemon pepper evenly onto beef filets. Heat large nonstick skillet over medium heat until hot. Place filets in skillet; cook 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; season with salt, as desired.
- Serve filets with tomatoes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 205; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 4g; Fiber: 1g; Protein: 25g; Sodium: 270mg.
Recipe and photograph courtesy of The Beef Checkoff.