Name: Rib-Eye Steak with Grilled Corn Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 (10- to 12-oz.) boneless rib-eye steaks -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. butter -; 2 ears of corn, husked -; 1/2 small red onion, chopped -; 1 large tomato, chopped -; 1 tsp. minced serrano chile -; Juice and zest of 1 lime -; 1 c. freshly chopped cilantro -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rib-Eye Steak with Grilled Corn Salad

1. 2 (10- to 12-oz.) boneless rib-eye steaks -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 tbsp. butter -

5. 2 ears of corn, husked -

6. 1/2 small red onion, chopped -

7. 1 large tomato, chopped -

8. 1 tsp. minced serrano chile -

9. Juice and zest of 1 lime -

10. 1 c. freshly chopped cilantro -

How to cook deliciously - Rib-Eye Steak with Grilled Corn Salad

1. Stage

Preheat grill with large cast-iron pan placed on one side. Meanwhile, pat steak dry and generously season with salt and pepper.

2. Stage

When skillet is hot and almost smoking, place butter in the skillet and add steaks; cook steak 4 to 6 minutes per side. Transfer steak to a plate and loosely cover with foil; let rest for 5 minutes.

3. Stage

Make grilled corn salad: Place corn on the grill and turn until charred on all sides. Transfer corn to a plate.

4. Stage

Place corn on a cutting board horizontally and cut off kernels; discard cobs. In a large bowl add corn, onion, tomato, chile, lime juice and zest, and cilantro; season with salt and pepper and toss together.

5. Stage

Serve grilled corn salad over steak.