Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes

Skillet-cooked, beef steaks are served with oven-roasted grape or cherry tomatoes seasoned with thyme and garlic.

Recipe Ingredients:

2 cups red and yellow grape or cherry tomatoes, cut in half
2 teaspoons olive oil
1 teaspoon dried thyme leaves
2 cloves garlic, minced
1/4 teaspoon salt
1 1/2 teaspoon lemon pepper

4 beef ribeye filets, cut 1-inch thick (about 4 to 6 ounces each)

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. 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 (205°C) oven 30 to 35 minutes or until skins are wrinkled and begin to brown.
3. Meanwhile, press lemon pepper evenly onto beef filets. 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.
4. Serve filets with tomatoes.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 205; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 4g; Fiber: 1g; Protein: 25g; Sodium: 270mg.

Recipe and photograph courtesy of The Beef Checkoff.