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Grilled ribeye steak with a colorful heirloom tomato salad.
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Grilled Ribeye with Heirloom Tomato Salad

This grilled ribeye with heirloom tomato salad is an easy summer dinner made with juicy grilled steak, fresh heirloom tomatoes, herbs and a vinaigrette.
Prep Time30 minutes
Cook Time10 minutes
Resting10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: grilled ribeye tomato salad, grilled steak salad, steak and heirloom tomato salad, steak and tomato salad
Servings: 4 servings
Calories: 502kcal
Author: Samantha Ferraro

Equipment

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
US Customary - Metric

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.

Nutrition

Calories: 502kcal | Carbohydrates: 6g | Protein: 36g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 104mg | Sodium: 96mg | Potassium: 780mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 4mg