Ribeye Steaks with Charred Corn Salsa
I love how simple and colorful ingredients make up such flavorful salsas. The charred corn adds a sweet nuttiness to the delicious salsa. It levels out the heat of the Jalapeño, and other sharp flavors. You can also enjoy this salsa as a garnish to tostadas, tacos, burritos, or even as a snack with chips. I happened to enjoy it right out of the bowl. The tender and juicy steaks are the perfect compliment to the crisp and clean salsa.
- 2 Ribeye Steaks about 6 oz. each
- 1 tbsp. Olive Oil
- 1 tbsp. Unsalted Butter
- Sea Salt and Freshly Ground Flower Pepper or Black Pepper to taste
For the Charred Corn Salsa:
- 4 Ears of corn, shucked
- 1 Jalapeño, seeded and minced
- 1 Roma Tomato, Diced
- 1/2 Cup Red Onion, Diced
- 2 tbsp. Fresh Lime Juice
- The zest of 1 Lime
- 2 tbsp. Fresh Cilantro, Chopped
- 1/2 tsp. Tajin (Chile Lime Powder)
- Sea Salt and Freshly Ground Black Pepper to taste
- Preheat the broiler.
- Cut the kernels from the cobs, then heat a large nonstick skillet on medium-high heat.
- Add the kernels, and cook them until they are browned, about 10 minutes. Set aside and let cool.
- Once cooled, add the corn, jalapeño, tomato, and onion to a medium sized bowl. Stir.
- Then add the Lime juice, lime zest, Cilantro, Tajin, and season with salt and pepper.
- Set aside the salsa.
- Heat a large skillet over medium- high heat. Melt the olive oil and butter together.
- Season the steaks with salt and pepper, and then add them to the hot skillet.
- Cook the steaks for 3-4 minutes per side, depending on the desired doneness.
- Transfer the steaks to a baking sheet, and put them under the broiler for about 3 more minutes.
- Pour the salsa onto serving plates, and then place the steaks on top.