Rib-Eye Steak with Warm Tomato Corn Salad

Rib-Eye Steak with Warm Tomato Corn Salad
Photo by Romulo Yanes

Ingredients

  • 1 ½ teaspoons salt
  • 2 garlic cloves
  • ¾ teaspoon black pepper
  • 1 Italian frying pepper
  • 1 tablespoon olive oil
  • 2 cups corn
  • ¼ cup fresh basil
  • + 6 more ingredients
    • ½ pound cherry or grape tomatoes
    • 1 tablespoon fresh lime juice
    • 1 medium onion
    • 2 tablespoons unsalted butter
    • 3 12- to 14-oz boneless rib-eye steaks (1 1/2 inches thick)
    • 1 teaspoon chili powder (not pure chile)

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 keep warm, covered with foil. Pour off fat from skillet,...

View full recipe at Epicurious

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