This Pan Seared Ribeye Steak is topped with a wonderful balsamic onion and tomato salsa.
Steak is our favorite thing to eat for dinner at my house. I know it can be expensive, and it’s a once in while treat. But I’m pretty good at searching for sales on steak. And boneless ribeye is considerably less expensive than bone-in ribeye. The salsa on this steak is really delicious. So if you have another type of steak, the balsamic onion and tomato salsa would be amazing served on top of any kind of steak.
Ingredients needed:
- extra virgin olive oil
- onion
- white sugar
- balsamic vinegar
- grape tomatoes
- fresh basil
- Kosher salt and freshly ground black pepper
- unsalted butter
- boneless ribeye steaks
How to make Balsamic Onion and Tomato Salsa:
The complete, printable recipe is at the end of this post.
How to make Pan Seared Ribeye Steaks:
The complete, printable recipe is at the end of this post.
An alternative way to serve this ribeye steak is to cut it into slices and serve the salsa on the side. You may be able to stretch the steak a bit when it’s served this way. Enjoy!
The Best Dinner Recipes with Salsa:
- Grilled Swordfish with Pineapple Peach Salsa
- Beef Fajitas with Mango Salsa
- Fiesta Lime Chicken with Avocado Salsa
- Fish Tacos with Citrus Salsa
- Grilled Salmon with Nectarine Salsa
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Pan Seared Rib Eye Steak with Balsamic Onion and Tomato Salsa
Recipe Details
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced (about 1½ cups)
- 2 teaspoons granulated white sugar
- 1 tablespoon balsamic vinegar
- 1 pint grape tomatoes, halved
- ¼ cup thinly sliced fresh basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Four 1-inch thick boneless rib eye steaks
Instructions
- In a 12-inch skillet over medium high heat, warm the olive oil until hot; add the onion and sugar. Cook the onion, stirring occasionally, until it begins to soften but not brown, about 4 to 5 minutes. Add the vinegar and cook until the onions are soft, 2 to 3 minutes. Add the tomatoes and cook, stirring, until they just begin to soften, 1 to 2 minutes. Remove the skillet from the heat, stir in the basil, and season the mixture to taste with salt and pepper. Transfer the mixture to a bowl and keep warm.
- Season the steaks generously on both sides with salt and pepper. Wipe out the skillet and melt the butter in the skillet over medium high heat. Cook two of the steaks until nicely browned on both sides and cooked to your liking, about 3 minutes per side for medium rare.
- Transfer the steaks to plates or a platter and keep warm while you cook the remaining two steaks.
- Serve the steaks topped with onion and tomato salsa.
Notes
- If you're counting WW Points be sure to use lean ribeye steaks.
