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.
  • Serve.