Rib-eye steak with tomato salsa
Nothing beats a classic steak dinner!
TOTAL TIME 30 minutes | SERVES 2
INGREDIENTS
- 700 g rib-eye steak
- salt and freshly ground black pepper, to taste
- 2 tbsp barbecue spice
- 15 ml avocado oil
- 1 cob of corn
- large handful cherry tomatoes, roughly chopped
- 1 medium tomato, roughly chopped
- 2 plum tomatoes, roughly chopped
- handful exotic tomatoes, roughly chopped
- 1 red chilli, seeded and chopped
- 1 small red onion, peeled and chopped
- 15 ml apple cider vinegar
- 15 ml balsamic vinegar
- 1 x 400 g tin black beans, drained and rinsed
- salt and freshly ground black pepper, to taste
METHOD
Steak
SEASON the meat to taste with salt, freshly ground black pepper, and barbecue spice.
GREASE a griddle pan with your choice of avocado oil and place over high heat. Put the steak in the pan and grill until cooked to your liking, 4 – 6 minutes per side for medium-rare or 7 – 8 minutes for well done. Remove from heat and set aside to rest, about 5 – 10 minutes.
Tomato salsa
PLACE the cob of corn in the still-warm griddle pan and grill, turning continuously until slightly charred, about 10 minutes. Remove from heat. Use a sharp knife to cut the kernels off the cob. Reserve the kernels and discard the cob.
IN a medium bowl, mix the reserved kernels with the remaining salsa ingredients until well combined.
SERVE the grilled steak with the tomato salsa alongside.
Rib-eye steak with tomato salsa
Ingredients
- steak
- 700 g rib-eye steak
- salt and freshly ground black pepper, to taste
- 2 tbsp barbecue spice
- 15 ml avocado oil
- tomato salsa
- 1 cob of corn
- large handful cherry tomatoes, roughly chopped
- 1 medium tomato, roughly chopped
- 2 plum tomatoes, roughly chopped
- handful exotic tomatoes, roughly chopped
- 1 red chilli, seeded and chopped
- 1 small red onion, peeled and chopped
- 15 ml apple cider vinegar
- 15 ml balsamic vinegar
- 1 x 400 g tin black beans, drained and rinsed
- salt and freshly ground black pepper, to taste
Instructions
For the steak
Season the meat to taste with salt, freshly ground black pepper, and barbecue spice.
Grease a griddle pan with your choice of avocado oil and place over high heat. Put the steak in the pan and grill until cooked to your liking, 4 – 6 minutes per side for medium-rare or 7 – 8 minutes for well done. Remove from heat and set aside to rest, about 5 – 10 minutes.
For the tomato salsa
Place the cob of corn in the still-warm griddle pan and grill, turning continuously until slightly charred, about 10 minutes. Remove from heat. Use a sharp knife to cut the kernels off the cob. Reserve the kernels and discard the cob.
In a medium bowl, mix the reserved kernels with the remaining salsa ingredients until well combined.
Serve the grilled steak with the tomato salsa alongside.
Made this rib-eye steak with tomato salsa? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Steak with mash and greens
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
