• 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

    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
    Author

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