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Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes
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If you've never tasted the delicious combination of steak and roasted tomatoes, you'll want to try this recipe!
|4 beef ribeye filets, 4 to 6 oz. each|
|2 cups red and yellow grape or cherry tomatoes, cut in half|
|2 tsp. olive oil|
|1 tsp. thyme leaves, dried|
|2 garlic cloves, minced|
|1/4 tsp. salt|
|1 1/2 tsp. lemon pepper|
- 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 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.
- Serve filets with tomatoes.
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