Rib-eye steak with tomato salsa

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.

Print Recipe

Rib-eye steak with tomato salsa

Serves: 2

Total Time: 30 minutes

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

1

Season the meat to taste with salt, freshly ground black pepper, and barbecue spice.

2

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

3

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.

4

In a medium bowl, mix the reserved kernels with the remaining salsa ingredients until well combined.

5

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

Steak with mash and greens

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com