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 |