Rib-eye steak with tomato salsa

Rib-eye steak with tomato salsa

Westfalia Plain or Lemon Flavoured Avocado Oil

Avocado oil is naturally cholesterol free and contains monounsaturated fatty acids. As part of a healthy eating plan, Westfalia’s avocado oils are endorsed by the Heart and Stroke Foundation of South Africa.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Rib-eye steak with tomato salsa

Serves: 2

Ingredients

  • STEAK

  • 700g rib-eye steak
  • salt and freshly ground black pepper, to taste
  • 16g (2 tbsp) barbecue spice
  • 15ml (1 tbsp) Westfalia Plain or Lemon Flavoured 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
  • 15ml (1 tbsp) apple cider vinegar
  • 15ml (1 tbsp) balsamic vinegar
  • 1 x 400g tin black beans, drained and rinsed
  • salt and freshly ground black pepper, to taste

Instructions

1

For the steak, season the meat to taste with salt and 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.

2

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.

3

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

4

Serve the grilled steak with the tomato salsa alongside.

 

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