Lemon-Pepper Ribeye Steaks with Roasted Tomatoes
You've never tasted anything like this before!
Serves 4 |
|4 beef ribeye filets |
|2 cups red and yellow grape or cherry tomatoes, cut in half |
|2 teaspoons olive oil |
|1 teaspoon thyme leaves, dried |
|2 garlic cloves, minced |
|1/4 teaspoon salt |
|1 1/2 teaspoons lemon pepper |
- Heat oven to 400° F.
- 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 oven 30 to 35 minutes or until skins are wrinkled and begin to brown.
- Meanwhile, press lemon pepper evenly onto beef steaks. 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 steaks with tomatoes.