Rib-Eye Steak with Warm Tomato Corn Salad Recipe

Ingredients

• 3 (12- to 14 ounce) boneless rib-eye steaks (1 1/2 inches thick)
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 Italian frying pepper (or Anaheim), seeded and chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon chili powder (not pure chile)
• 2 cups corn (from 4 large ears)
• 1/2 lb cherry or grape tomatoes, halved
• 1 tablespoon fresh lime juice