Rib Eye Steak With Warm Tomato Corn Salad Recipes
GRILLED BONE-IN RIB-EYE WITH GRILLED CORN AND TOMATO SALSA
This recipe is sponsored by Walmart. The char from the grill is the ultimate way to bring the steakhouse vibes to summertime. Take care to clean your grill and preheat before grilling. These small steps make a huge difference in dinner! After brushing your grill clean, use worn kitchen towels soaked with a little canola oil and rub down the grill so the meat doesn't stick when you cook it. For quicker preheating, close the grill lid to capture the heat. The other important tool for grilling? Good salt. Use kosher salt to season your meat and have a small amount of flaky bigger sea salt on hand to sprinkle at the end. It's not only the flavor but also the texture of the salt that will make your steak stand out and stand UP to any steakhouse steak. This tomato and corn salsa is a summer greatest hit and a perfect match for steak. There is no way anyone won't devour it! Make and eat it (without ever storing in the fridge) freshly assembled and still warm. Like it super spicy? Add thin slices of fresh jalapeno and a few dashes hot sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 20
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.
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