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Lemon-Pepper Ribeye Steaks with Roasted Tomatoes

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Serves 4

You've never tasted anything like this before!

Ingredients:

4 beef ribeye filets
2 cups red and yellow grape or cherry tomatoes, cut in half
2 teaspoons olive oil
1 teaspoon thyme leaves, dried
2 garlic cloves, minced
1/4 teaspoon salt
1 1/2 teaspoons lemon pepper

Directions:

  1. Heat oven to 400° F. 
  2. 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.
  3. Meanwhile, press lemon pepper evenly onto beef steaks. 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.
  4. Serve steaks with tomatoes.
Course: Dinner
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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