- 2 ribeye steaks (1 lb. each)
- 8 ounces heirloom tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons red wine
- 1 clove garlic, minced
Drizzle steaks and tomatoes with 1 tbsp. oil; season. Grill over medium-high until steaks are medium-rare and tomatoes are charred, 4 to 5 minutes per side. Chop tomatoes; toss with oil, wine and garlic. Season.