This recipe sounds much more complicated than it actually is and I must say it’s pretty darn scrumptious…
Italian Rib Eye
4 big rib eye steaks
1 1/2 cups olive oil
the juice from 1 meyer lemon
1 tbsp basil
1 tbsp oregano
ground black pepper to taste
sea salt to taste
Mix all marinade ingredients together in a large mixing bowl. Add steaks and mix together with your hands to make sure all the steaks are well coated. Leave in the fridge for at least 45 minutes but the best would be for a day. Broil or grill for 7-10 minutes per side depending on thickness for a nice medium rare steak. For rare cook for 4-6 minutes each side.
Sun Dried Tomato Topping
In a food processor throw in 1 jar of sun dried tomatoes and 1/2 a jar of garlic stuffed green olives. Pulse until roughly chopped and serve on top of steaks.
My husband being a MEAT guy liked the steaks better without the topping but I LOVED the topping and so did my boys. My 2 year old, as you can see from the pics, was eating the topping with a spoon!!
I served the steak with baked winter squash and steamed collard greens. Enjoy!