Ingredients
2 (10- to 12-oz.) boneless rib-eye steaks
kosher salt
Freshly ground black pepper
2 tbsp. butter
2 ears of corn, husked
1/2 small red onion, chopped
1 large tomato, chopped
1 tsp. minced serrano chile
Juice and zest of 1 lime
1 c. freshly chopped cilantro
Preparation
Step 1Preheat grill with large cast-iron pan placed on one side. Meanwhile, pat steak dry and generously season with salt and pepper. Step 2When skillet is hot and almost smoking, place butter in the skillet and add steaks; cook steak 4 to 6 minutes per side. Transfer steak to a plate and loosely cover with foil; let rest for 5 minutes. Step 3Make grilled corn salad: Place corn on the grill and turn until charred on all sides. Transfer corn to a plate. Step 4Place corn on a cutting board horizontally and cut off kernels; discard cobs. In a large bowl add corn, onion, tomato, chile, lime juice and zest, and cilantro; season with salt and pepper and toss together.Step 5Serve grilled corn salad over steak.
