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.

Ingredients:

• 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

Instructions:

• 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.

Enjoy!