1/2 cup olive oil
1/2 tsp. kosher salt
1-1/2 tsp. black pepper
1/4 cup balsamic vinegar
3 minced garlic cloves
3 tbsp. minced fresh basil
3 (12 oz) baby heirloom tomatoes, halved
2 tbsp. minced fresh chives
3 beef rib-eye steaks, about 2-1/2 lbs

Heat grill. In a bowl, whisk together oil, salt, pepper, and vinegar until blended. Stir in garlic and basil, reserving 1/2 cup marinade. Add tomatoes and chives to remaining marinade. Toss gently to coat, set aside.

In a large resealable plastic bag, combine steaks and reserved marinade. Close bag, shake gently to coat.

Refrigerate for 30 minutes. Remove steaks from marinade, discard marinade. Grill steaks for 3 minutes on each side, turning once, for medium-rare. Transfer steaks to serving platter.

Top steaks with reserved tomato marinade.

Submitted by: Sherry Monfils