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Rib-Eye Steak with Grilled Corn Salsa

Name: Rib-Eye Steak with Grilled Corn Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large ears corn, shucked; 1 medium green bell pepper, diced; 2 Roma tomatoes, diced; Â¼ cup red onion, diced; â cup fresh cilantro, chopped; 1 tablespoon olive oil; 2 limes, juiced (about Â¼ cup); Salt, to taste (optional); Black pepper, to taste (optional); 2 boneless rib-eye steaks (about 12 ounces each); Salt, to taste; Pepper, to taste

Rib-Eye Steak with Grilled Corn Salsa takes juicy grilled steak to the next level. After grilling your rib-eyes, top them with a fresh salsa made with grilled corn, peppers, tomatoes and onions tossed in a zesty lime dressing.

Jessi Heggan

Print Recipe

Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

Grilled Corn Salsa:

2 large ears corn, shucked
1 medium green bell pepper, diced
2 Roma tomatoes, diced
¼ cup red onion, diced
⅓ cup fresh cilantro, chopped
1 tablespoon olive oil
2 limes, juiced (about ¼ cup)
Salt, to taste (optional)
Black pepper, to taste (optional)

Rib-eye Steak:

2 boneless rib-eye steaks (about 12 ounces each)
Salt, to taste
Pepper, to taste

Instructions

Preheat grill to medium.
Grill the corn, turning occasionally, until tender and specks of black appear, about 10 minutes. Set aside until just cool enough to handle.
Slice the kernels off the cobs and place them in a large bowl. Add the bell pepper, tomatoes, red onion and cilantro.
In a measuring cup whisk the oil and lime juice together. Pour over the corn mixture and stir salsa until thoroughly combined. Stir in salt and pepper to taste. Refrigerate salsa until ready to serve.
Preheat grill to high. Pat the steaks dry with paper towels and season each with salt and pepper.
Grill each steak for 4 to 6 minutes per side. Transfer steaks to a plate, loosely cover with foil and let them rest for about 5 minutes.
Cut each steak in half and place one half on each serving plate. Top each with corn salsa and serve immediately.