Balsamic-Glazed Ribeye with Pan-Grilled Tomatoes and Basil
- Prep Time 0:40 (including marinating)
- Cook Time 0:10
- Estimated Cost $10.00
- 62 Comments
A year ago, I was a fairly committed mostly-vegetarian (I say mostly because I occasionally ate fish), but no longer. In the past year, after nearly twenty years of vegetarianism, I am a total carnivore. Now, not only do I enjoy meat, but I sometimes even crave it. This easy ribeye recipe is unbelievably quick to throw together and its magical marinade would be great on chicken too. If you have it, try subbing maple syrup for the brown sugar.
- 1 14-16 oz. Ribeye Steak, preferably grass-fed, fat trimmed $6
- olive oil for brushing grill Pantry
- 3 tbsp balsamic vinegar Pantry
- 1 1/2 tbsp brown sugar Pantry
- 2 tbsp soy sauce Pantry
- salt and pepper to taste Pantry
- 10 cherry tomatoes, halved $3 for a pint
- 1 small bunch basil, chopped $1
Recipe Serves 2
- Whisk together the balsamic vinegar, brown sugar, soy sauce, salt and pepper to taste. Pour into an airtight container or zip plastic bag. Place steak in container or bag, making sure it is completely immersed in liquid. Seal/cover and marinate in refrigerator for at least 30 minutes or as long as overnight.
- Heat a grill or grill pan over high heat and brush with olive oil (if using an indoor grill or grill pan). Cook steak to desired done-ness on both sides.
- While steak cooks, sear tomatoes for 1 minute on each side. This can be done in the same grill pan as you cook the steak, if using. Otherwise, use a small skillet on cook top or outside grill and brush lightly with olive oil. Remove the seared tomatoes from the heat and toss gently with the chopped basil and a little salt and pepper.
- To serve the steak, slice on the bias and arrange as pictured. Top with tomato mixture.