Beef Barbecue Recipes
Rib-Eyes with Grilled Corn Salsa Recipe
 Grilling Recipes

Rib-Eyes with Grilled Corn Salsa

For the Grilled Corn Salsa

4 ears of corn, husked

5 Tbsp extra-virgin olive oil

Salt and pepper to taste

1/2 tsp finely minced garlic

1/2 cup diced red onion

2 ripe plum tomatoes, seeded and cut into 1/4-inch dice

1 ripe avocado half, peeled, diced and tossed with 1 Tbsp fresh lime juice

1 tsp finely chopped jalapeno

1 Tbsp fresh lime juice

1 Tbsp chopped flat-leaf parsley

For the Rib-Eyes

2 boneless rib-eye steaks (1-inch thick, 12 oz. each)

Coarse salt, to taste

Coarsely ground black pepper to taste

For the salsa: Preheat grill. Brush corn with some of the olive oil; cook over high heat, turning occasionally, until all sides are well-grilled, about 10 minutes. Remove to a plate; sprinkle with salt and pepper. When cool enough to handle, cut kernels off cobs. Place corn kernels in a bowl and combine with remaining salsa ingredients. Serve at room temperature. (Makes 4 cups.)

For the steaks: Season the steaks with salt and pepper. Oil the grill rack.

Place steaks over hot coals, 3 inches from the heat source. Grill for 3 minutes on the first side, and 4 minutes on the other side, for medium-rare. Let the meat rest for 5 minutes before slicing 1/2-inch thick on the diagonal.

To serve: Place a cup of the Grilled Corn Salsa in the center of each of 4 dinner plates and divide the meat equally.

Serves 4

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