This grilled ribeye with heirloom tomato salad is the ultimate summer dinner. A smoky and juicy steak is served with a bright tomato salad that's tossed in a simple vinaigrette and fresh herbs. It's an easy summer dinner that's both striking and packed with fresh seasonal flavors.
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About This Recipe
There's something about a perfectly grilled ribeye steak and peak summer tomatoes that feels like the ultimate warm-weather dinner. The rich, juicy steak pairs beautifully with a simple heirloom tomato salad tossed in a tangy vinaigrette with fresh herbs, and thinly sliced shallots. It's colorful, incredibly flavorful, and lets a handful of fresh ingredients shine.
During the summer, we grill several nights a week, and this is one of those meals we come back to again and again. Peak heirloom tomatoes don’t need much, just good olive oil, sharp white wine vinegar, plenty of Kosher salt, and loads of fresh herbs.
The bright tomato salad is the perfect contrast to the smoky, charcoal-grilled steak. Every bite is savory, bright, juicy, and deliciously satisfying. While you have the grill going, serve alongside Grilled Panzanella Salad or Grilled Shrimp Skewers for an impressive summer spread.
📋 Ingredients
- Ribeye Steak: Ribeye is one of my favorite cuts of steak for grilling because it has generous marbling, making the steak incredibly flavorful. As the fat renders, it develops a beautifully caramelized crust while keeping it tender in the center.
- Heirloom Tomatoes: If heirloom tomatoes are in season, this is the recipe to use them! The mix of colors is striking and each variety has a different flavor, such as yellow heirloom tomatoes are brighter while the darker tomatoes have a savorier flavor.
- Fresh Herbs: Both basil and chives are delicate herbs that pair well with the tomatoes and rich steak. Both add different layers of flavor, but feel free to use more of one.
- Olive Oil & White Wine Vinegar: This dressing couldn't be simpler. Good-quality olive oil and a splash of white wine vinegar enhance the tomatoes without overpowering them. The vinegar brightens their natural sweetness and gives the perfect contrast to the richness of the steak.
- Shallot: Thinly sliced shallot adds a delicate onion flavor without overwhelming the tomatoes. Its mild sweetness blends beautifully with the tomatoes and rich steak.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use Different Cuts of Steak: New York strip is an excellent substitute with a similar beefy flavor. Filet mignon is more tender and leaner, so it may need a slightly longer cooking time depending on its thickness. Flank steak is another fantastic option and cooks more quickly since it's thinner.
- Use Other Tomatoes: Heirlooms are beautiful, but any flavorful summer tomato works well, including Roma, vine-ripened, or colorful cherry tomatoes.
- Add Fruit: Sliced peaches, nectarines, apricots, or even ripe plums add a delicious sweet contrast to the savory steak and also pair well with tomatoes.
- Add Extra Vegetables: Thinly shaved fennel is one of my favorite additions to salads and will add extra crunch and a subtle anise flavor. You could also add sliced cucumbers or a handful of peppery arugula.
- Change the Herbs: Basil, parsley, chives, dill, or even a little fresh oregano all work well with the tomato salad.
⏲️ Instructions
Grill the Steak. Grill the seasoned ribeye over direct heat until deeply charred, about 4–6 minutes per side for medium-rare, depending on thickness. Let the steak rest for 10 minutes before slicing.
Make the Tomato Salad. In a large bowl, combine the tomatoes, sliced shallot, basil, and chives. Drizzle with olive oil and white wine vinegar and season with salt and pepper. Toss gently and set aside.
📍 Recipe Tips
- Pat the Steak Dry. Use a paper towel to pat the steak dry. This removes excess moisture and helps develop a beautiful crust on the grill.
- Start With a Hot Grill. Make sure the grill is fully preheated before adding the steak so it sears well.
- Let the Steak Rest. After grilling, rest the steak for about 10 minutes before slicing so the juices stay in the meat.
- Season Generously. Both the steak and tomatoes love Kosher salt, so don't be afraid to season well.
- Make the Tomato Salad Before Serving. Once tomatoes are tossed with salt and vinegar, they'll begin releasing their juices and soften. For the best texture, prepare the salad no more than 30 minutes before serving.
Serving Suggestions
Serve the Tomato Steak Salad alongside other in-season dishes:
- Lemon Orzo Salad
- Grilled Potato Salad
- Whipped Feta Dip for a no-cook appetizer
- Lemony Couscous Salad with Asparagus
More Steak Recipes to Try
Grilled Ribeye with Heirloom Tomato Salad
LittleFerraroKitchen.com
Ingredients
For the ribeye
- 1 ½ pound ribeye steak
- Kosher salt
- Freshly ground black pepper
For the tomato salad
- 4-5 medium sized heirloom tomatoes assorted colors, cut into wedges
- 1 small shallot thinly sliced
- ¼ cup chopped fresh basil
- 2 tablespoons finely chopped chives
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- Prepare a charcoal grill for high heat.
- Season the Steak. Season the ribeye generously on all sides with Kosher salt and pepper. Let sit at room temperature while the grill heats.
- Make the Tomato Salad. In a large bowl, combine the tomatoes, sliced shallot, basil, and chives.
- Drizzle with olive oil and white wine vinegar and season with Kosher salt and pepper. Toss gently and set aside.
- Grill the Steak. Grill the ribeye over direct heat until deeply charred and cooked to your preferred doneness, about 4–6 minutes per side for medium-rare, depending on thickness.
- Rest the Steak. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
- Assemble the Steak Salad. Slice the steak against the grain and arrange on a serving platter. Spoon the tomato salad around the steak. Finish with a drizzle of olive oil, a sprinkle of flaky salt and any leftover fresh herbs before serving.
Notes
- Pat the steak dry before seasoning for the best crust.
- Preheat the grill until very hot before adding the steak.
- Rest the steak for 10 minutes before slicing.
- Season generously with kosher salt and black pepper.
- Make the tomato salad no more than 30 minutes before serving for the freshest texture.
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