It’s the very last day of the Foodie Block Party and I am so sad to see it go! I have had so much fun sharing all of these awesome bloggers with y’all! Plus I am seriously shocked that July is already almost over. That means we are over half way to 2012 and I just got used to writing 2011.
For our last blogger, we have a very special lady and one of my personal favorite bloggers, Shawnda of Confections of a Foodie Bride
. First of all, just go for the pictures! If below isn’t proof enough, Shawnda takes beautiful photography and is always inspiring me to strive to take better pictures myself. But she also has amazing recipes like Jalapeno-Lime Roast Chicken
or White Sangria Popsicles
. Today she is sharing Ribeyes with Grilled Tomatoes with all of us. I am already in love with the simplicity of this recipe and how quickly I could pull it together after a long day. What a perfect recipe to celebrate the flavors of Summer!
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Happy Thursday! It’s the perfect day for a block party! I’m Shawnda and I’m the cooker, caker, and wine maker over at Confections of a Foodie Bride
. If you’ve visited our site any time this summer, you know that we like our beverages frosty & boozy and we’ll grill anything that will stand still.
One of my favorite, non-frosty-beverage things about this summer has been backyard tomatoes. We planted a couple of grape tomato plants in our garden this year – and now the neighborhood squirrels love us. The ones we do get to pick rarely survive the trip back to the kitchen. The Toddler will just not allow it. We have gotten lucky a few times and walked into the house with a couple of handfuls.
Besides snacking on them while standing in the backyard in my pajama pants, we love to roast them. But even more than that, we love them grilled. The skin chars a bit and the sweet, juicy tomato takes on the smokiness from the grill. Biting into one is as fun as it is delicious. They add a wonderful summery twist to salads and pastas and make a great topping for grilled steaks.
Ribeyes with Grilled Tomatoes
- 2 ribeyes
- Fresh ground pepper
- 1 pint grape tomatoes
- 2 Tbsp olive oil
- Fresh parsley, chopped
- Heat grill to high.
- Season both sides of each steak with a liberal amount of black pepper.
- Place on the grill for ~4 minutes.
- Flip and grill to desired doneness.
- Transfer steak to a plate and tent loosely with foil.
- Toss cherry tomatoes with salt, pepper, and olive oil.
- Place on the grill for 4 minutes, lightly stirring/rolling halfway through.
- Serve tomatoes over steaks, garnished with parsley.