Ribeye Steak with Stuffed Tomatoes and Sautéed Mushrooms

This hearty dish features a beautifully grilled ribeye steak paired with juicy stuffed tomatoes filled with a savory mixture of onions, herbs, and breadcrumbs, along with a side of sautéed mushrooms. The combination of flavors and textures offers a delightful dining experience that balances traditional steakhouse elements with a creative twist.

Ingredients:

• 2 ribeye steaks
• 4 medium tomatoes
• 1 cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1/2 cup grated parmesan cheese

Instructions:

1. Preheat the grill to medium-high heat.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
3. Add the breadcrumbs, chopped basil, oregano, salt, and pepper to the skillet. Mix well and remove from heat.
4. Cut the tops off the tomatoes and scoop out the insides. Fill each tomato with the breadcrumb mixture and place them in a baking dish.
5. Drizzle the stuffed tomatoes with a little olive oil and balsamic vinegar. Sprinkle with parmesan cheese.
6. Grill the ribeye steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness.
7. In the same skillet used for the breadcrumbs, add the sliced mushrooms and sauté with the remaining olive oil until golden brown. Season with salt and pepper.
8. Serve the grilled ribeye alongside the stuffed tomatoes and sautéed mushrooms.