Rib Eye Steak With Warm Tomato Corn Salad Recipes

GRILLED BONE-IN RIB-EYE WITH GRILLED CORN AND TOMATO SALSA

Steps:

• Get ready: Remove the steaks from the refrigerator about a half hour before you are ready to cook. Preheat the grill on high.
• The steak: Lightly oil a kitchen towel with canola oil and oil the grill. Season the steaks generously on both sides with kosher salt and pepper. Place a cast-iron skillet to heat on the side of the grill. Place the steaks directly on the hottest part of the grill and char 3 to 4 minutes. Rotate the steaks a half turn and char another 3 minutes. Flip the steaks and char another 3 minutes on their second side. Move to indirect heat and cook to desired doneness, about 5 minutes for medium rare. Put the steaks on a tray with a fitted rack to rest.
• The quick shallot sauce: Add the butter and shallots to the skillet with a splash of water and cook until the shallots are translucent, 1 minute. Add the mustard, lemon zest and juice and Worcestershire sauce. Stir and taste for seasoning. Add water if you would like the sauce to be a bit thinner. Place the steaks on a serving platter, spoon the sauce over the top and sprinkle with sea salt.
• Grill the vegetables: Lightly oil a kitchen towel with canola oil and oil the grill. Brush the corn, tomatoes and scallions with about 2 tablespoons of the olive oil and sprinkle with kosher salt. Arrange everything in a single layer on the hottest part of the grill and rotate every few minutes so they are charred on all sides, 8 to 10 minutes. Leave the corn on a little longer than the tomatoes and scallions. Remove from the grill and cool.
• The salsa: In a large serving bowl, whisk together the remaining 4 tablespoons olive oil with the chili powder, balsamic, lime zest and juice and honey with a pinch of kosher salt. Remove the corn kernels from the cobs, cut the tomatoes into small cubes and cut the scallions into 1/2-inch slices. Mix everything together with the cilantro. Taste for seasoning.
• Serve: Serve on top or alongside the steaks.

RIB-EYE STEAK WITH WARM TOMATO CORN SALAD

Steps:

• Pat steaks dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
• Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
• Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.