Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.

Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally.

Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.

Cook's Tip: Two beef top loin (strip) steaks, cut 1 inch thick, may be substituted for ribeye steaks. Cook 12 to 15 minutes, turning occasionally.

Cook's Tip: To make Brie cheese easier to shred, place in freezer for about 30 minutes.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Funded by The Beef Checkoff