OK, you’ve got a gorgeous rib-eye or two and a few ears of corn, and you’re ready for a cookout!
But then something happens.
It rains. Or it’s too hot outside. Or you thought you had enough charcoal, but you don’t have enough charcoal, and OH MY GOD YOU JUST CAN’T go to the grocery one more time this week. No way. Mental block.
That’s when you break out this recipe for Rib-Eye Steak with Warm Tomato Corn Salad. Everything’s cooked in one skillet. First, the steak. Then, the vegetables. Onion, pepper, fresh corn and cherry tomatoes flavored with garlic, chili powder, salt and a squeeze of lime. In the time it would take to grab that bag of charcoal, you can get this bright, summery meal on the table and into your belly. Winner!
Rib-Eye Steak with Warm Tomato Corn Salad
Adapted from “Gourmet” (September 2005)
Makes 6 to 8 main-course servings
- 3 (12- to 14-ounce) boneless rib-eye steaks (1 1/2 inches thick)
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 Italian frying pepper (or Anaheim), seeded and chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon chili powder (not pure chile)
- 2 cups corn (from 4 large ears)
- 1/2 lb cherry or grape tomatoes, halved
- 1 tablespoon fresh lime juice
- Pat steaks dry, and sprinkle with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate, and cover with foil.
- Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes.
- Add garlic and chili powder and sauté, stirring, 1 minute.
- Stir in corn, and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes.
- Remove from heat and stir in any meat juices on plate, lime juice, and salt to taste.
- Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.