Steak and Tomato Stacks

This recipe features juicy ribeye steak, sautéed tomatoes, fresh basil and vinegar sandwiched between slices of hearty multigrain bread.

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • Simple Truth Organic™ Olive Oil Cooking Spray
  • 4 Roma (or plum) tomatoes, chopped
  • Freshly ground pepper, to taste
  • Coarse salt, to taste
  • 2 Simple Truth Organic™ Grass Fed Beef Ribeye Steak
  • 4 slices hearty multigrain sandwich bread
  • 1 tablespoon balsamic vinegar
  • 1⁄4 cup Simple Truth Organic™ Basil, chopped


  • Preheat grill to medium-high.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomatoes; cook 4 minutes, stirring occasionally. Stir in salt and pepper. Remove pan from heat; cover and keep warm.
  • While tomatoes cook, sprinkle steak with salt and pepper.
  • Place steaks on grill rack coated with cooking spray. Grill over direct heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once. The internal temp for medium-rare is 145°F. Cover and let stand.
  • While steak stands, add bread slices to grill rack; grill 1-2 minutes on each side until toasted. Cut steak into thin slices.
  • Place 1 toast slice on individual plates. Divide tomato mixture among each and layer steak over top. Drizzle each serving with vinegar and garnish with fresh basil.