Rib-eye steak with tomato salsa

1 large rib-eye steak

Salt and freshly ground black pepper, to taste

2 tbsp braai spice

Cooking oil (high quality)

1 mielie (corn on the cob)

1 big bunch cherry tomatoes, roughly chopped

1 medium tomato, roughly chopped

2 small tomatoes, roughly chopped

1 handful exotic tomatoes, roughly chopped

1 red chili, deseeded and chopped

1 small red onion, peeled and chopped

1 tsp apple cider vinegar

1 tsp balsamic vinegar

1 can (400g) black beans, drained and rinsed

Preparing and Cooking the Steak

Season the meat generously with salt, freshly ground black pepper, and braai spice according to your preference.

Add a splash of cooking oil to a griddle pan and heat until very hot, then place the steak in the pan and sear for 4 to 6 minutes on each side for medium-rare/pink, or 7 to 8 minutes per side for well-done.

Remove the steak from the pan and let it rest for 5 to 10 minutes before serving.

Preparing the salsa

Place the mielie onto the hot griddle pan and turn occasionally for about 10 minutes until lightly charred, then remove from the heat.

Carefully slice the charred kernels off the cob using a sharp knife and discard the cob.

In a medium bowl, combine the corn kernels with the chopped tomatoes, chili, red onion, vinegars, and black beans, seasoning with salt and pepper to taste, and mix well to combine.

To serve

Slice the rested rib-eye steak and serve immediately alongside the fresh tomato and charred corn salsa.

Print Options:

Rib-eye steak with tomato salsa

Sign In

Register

Reset Password