Ingredients
4 8 ounces boneless ribeye steaks
4 medium tomatoes, seeds removed and cut in small chunks
4 large radishes, thinly sliced
Olive oil
Lemon
Salt and pepper
Parsley
Preparation
Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes. Remove the steaks from the heat and let them rest for 5 minutes. Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.
