2 boneless rib-eye steaks, 1" thick - (12 oz ea)
Coarse salt
Coarsely-ground black pepper
Grilled Corn Salsa
Directions: one line for each direction. When saved the lines will be numbered.
Season the steaks with salt and pepper.
Oil the grill rack. Place steaks over hot coals, 3 inches from the heat source. Grill for 3 minutes on the first side and 4 minutes on the other side for medium-rare steak. Let the meat rest for 5 minutes before slicing 1/2-inch thick on the diagonal.
Place a cup of the Grilled Corn Salsa in the center of each of 4 dinner plates and divide the meat equally.
Comments: If you're not sure about adding salt and pepper before grilling, leave them off and put a ramekin of coarse salt and a pepper grinder on the table. Then everyone is pleased.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-19-2002
