2 cups hickory or oak chips
2 teaspoons paprika
1 teaspoon kosher salt
1/2 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
4 boneless beef ribeye steaks, cut 1-inch thick (2 1/2 to 3 pounds)
6 to 8 small heirloom, Campari, or roma tomatoes, halved
8 to 12 green onions, trimmed

Soak wood chips in enough water to cover for at least 1 hour before grilling.

In a small bowl combine paprika, salt, sage, garlic powder, dry mustard, and pepper; set aside ½ teaspoon of the spice mixture. Sprinkle the remaining spice mixture over steaks; rub the mixture over both sides of the steaks.

Drain wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Sprinkle wood chips over coals. Place steaks on grill rack over drip pan. Cover and grill for 16 to 20 minutes for medium rare (145 degrees) or 20 to 24 minutes for medium (160 degrees), turning once halfway through grilling.

Sprinkle tomatoes with reserved spice mixture. Place tomatoes, cut sides up, on grill rack over the dip pan and green onions on grill rack over coals for the last 8 to 10 minutes of grilling time, turning onions once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips to grill according to manufacturer’s directions. Adjust for indirect cooking. Place steaks on grill rack over burner that is turned off. Cover; grill as directed.) Let steaks stand for 5 minutes before serving. Serve steaks with tomatoes and green onions.

Serves 4. Per serving 782 calories, 61g total fat, 185mg cholesterol, 646mg sodium, 8g total carbohydrate and 50g protein.

Garden Fresh Recipes, page 40