Lunch: Rib-Eye Steak with Grilled Corn Salad
Recipe by Judy Kim Our tastebuds are telling us that summer ain't over yet.
Ingredients
2 (10- to 12-oz.) boneless rib-eye steaks
kosher salt
Freshly ground black pepper
2 tbsp. butter
3 –4 ear corn on the cob, husked
1/2 c. Chopped red onion
1 large tomato, chopped
1 tsp. serrano chile, minced
1 lime
1 c. Chopped cilantro
Instructions
Preheat grill with large cast iron pan placed on one side. Meanwhile pat steak dry and generously season with salt and pepper.
When skillet is hot, almost smoking, place butter in the skillet and add steaks. Place corn on the grill. Cook steak 4 to 6 min per side. Turn corn until charred on all sides. Transfer steak to a plate and loosely cover with foil; let it rest for 5 minutes. Transfer corn to a plate.
Place corn on cutting board horizontally and cut off kernels; discard cobs. In a large bowl add corn, onion, tomato, serrano chile, zest and juice of 1 lime, and cilantro; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; toss together.
Serve grilled corn salad over steak.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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