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Lemon-Pepper Ribeye Steaks with Roasted Tomatoes
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Serves 4
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Ingredients:
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
Directions:
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.
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Lemon-Pepper Ribeye Steaks with Roasted Tomatoes
Serves 4
Ingredients:
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
Directions:
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.
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