Grilled Rib-Eye with Tomato Corn Salsa

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Ingredients

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  • 4 bone-in Rib-Eye Steaks (about 1 pound)
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • Olive oil for rub
  • Tomato Corn Salsa:
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon chili powder
  • 2 cups fresh or frozen corn kernels
  • 1/2 pound cherry tomatoes, halved
  • 1/2 cup chopped fresh basil
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste

Directions

Mix together the salt and pepper with olive oil and rub all over steaks. Grill over direct heat on gas or charcoal grill or on the stove in a grill pan over medium high heat, for 10-12 minutes or until steaks are grilled to desired doneness. Transfer to a plate and tent with foil. Meanwhile, in a large skillet over medium high, melt butter and add olive oil. Add onion and sauté, stirring occasionally until onion is golden. Add green pepper and sauté 1 minute. Add garlic and chili powder and sauté 1 minute. Stir in corn and cook until tender, about 2 minutes. Add tomatoes, basil, lime juice and salt and pepper to taste. Slice steaks into 1/2-inch slices and serve with the salsa.

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