Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive tapenade.
Press pepper evenly onto beef steaks.
Place steaks on grid 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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 390 Calories; 225 Calories from fat; 25g Total Fat (9 g Saturated Fat; 0 g Trans Fat; 0.9 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 115 mg Cholesterol; 760 mg Sodium; 6 g Total Carbohydrate; 1 g Dietary Fiber; 36 g Protein; 2 mg Iron; 444.9 mg Potassium; 13.2 mg NE Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.3 mg Zinc; 38.2 mcg Selenium; 0.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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