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Rib-Eyes with Grilled Corn Salsa

Source of Recipe


Sheila Lukins






List of Ingredients



• -- 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
  






Instructions



1. 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.)
   
   
2. For the steaks: Season the steaks with salt and pepper. Oil the grill rack.
   
   
3. 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.
   
   
4. 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