Ribeye steak with tomato tapenade
< 30 minutes
4 persons
Medium
BBQ
Delicious and easy
Ingredients
4 Ribeye steaks from 200 gram
2 tablespoons pepper from the grinder
8 cherry tomatoes
10 pitless olives
fresh basil
2 tablespoons grated parmesan cheese
olive oil
Preparation
1) Halve the tomatoes and finely chop the basil.
2) Puree the olives in a food processor.
3) Mix the ingredients for the tapenade and add some olive oil.
4) Sprinkle some pepper over the steaks.
5) Grill the steaks on a grill plate or on the barbecue to medium (55 degrees core temperature), turn once.
6) Serve the steaks with a little tapenade on top.