- Fokken groot rib-eye steak
- Salt and freshly ground black pepper, as you like it
- 2 tablespoons of braai spice
- Some fancy oil
- 1 Meilie
- Big bunch of cherry tomatoes, roughly chopped
- 1 medium tomato, roughly chopped
- 2 small tomatoes, roughly chopped
- Handful of exotic (expensive) tomatoes, roughly chopped
- 1 red chili, without seeds and chopped
- 1 small red onion, peeled and chopped
- teaspoon of apple cider vinegar
- teaspoon of balsamic vinegar
- 1 can of black beans, 400 grams, drained and rinsed
- Salt and freshly ground black pepper, to your taste
Steak
Give the meat a good sprinkle of salt, freshly ground black pepper, and braai spice according to your fancy.
Put a bit of that fancy oil onto a griddle pan and heat it up nice and hot. Pop the steak onto the pan and let it sizzle until it’s just the way you like it, around 4 – 6 minutes on each side for a bit of pink or 7 – 8 minutes for well-cooked.
Take it off the heat and give it a breather, about 5 – 10 minutes will do.
Tomato Salsa
Chuck the mielie onto the still-warm griddle pan and give it a twirl every now and then until it’s a little bit charred, around 10 minutes should do it. Take it off the heat. Use a sharp knife to cut the mielie up. Keep the juicy kernels and bid farewell to the cob.
In a medium-sized bowl, mix the saved kernels with the rest of the salsa ingredients and give it a good stir until it’s all well jolled together.
Serve up the sizzling steak with the tomato salsa on the side. Enjoy, mate!
Courtesy of https://www.foodandhome.co.za/recipes/rib-eye-steak-tomato-salsa
