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
- 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
Tomato Corn Salsa:
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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