Ribeye Steaks with Fresh Tomato Tapenade

Name: Ribeye Steaks with Fresh Tomato Tapenade
Total time: 25 min
Ingredients: 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each); 2 teaspoons course ground black pepper; 1 teaspoon salt; 1 cup cherry or grape tomatoes, cut in half; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/4 cup chopped fresh basil; 3 tablespoons shredded Parmesan cheese

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Enjoy grilled beef Ribeye Steaks Boneless with a fresh tomato tapenade.

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Ingredients

2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
2 teaspoons course ground black pepper
1 teaspoon salt
1 cup cherry or grape tomatoes, cut in half
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 tablespoons shredded Parmesan cheese

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