Ribeye Steak with Warm Tomato-Corn Salad and Pesto
Serves 4-6 NOTE: A beautifully marbled ribeye steak will be plenty flavorful on its own with just some salt and pepper.Save the spices for another use; they tend to burn easily and become bitter at...
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Cooking tools:
- Grill
- Grill basket
- Cast iron skillet
- Skillet
- Cutting board
- Aluminum foil
- Chef's knife
- Tongs
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Salt and pepper mill
- Oven mitt
- Kitchen towel
- Pastry brush
- Spoon
- Fork
Ingredients
- 4 1# bone-in ribeye steaks (about 1 ½” thick)
- Kosher salt
- freshly cracked black pepper
- ¼ c. vegetable oil, divided
- 6 ears corn, shucked
- 1 pt. cherry tomatoes
- 4 scallions, thinly sliced, whites and greens separated
- ¼ c. basil leaves, loosely packed, for garnish
- ¼ c. plus 2 T. pesto (homemade or store bought)
- 2 T. extra virgin olive oil, plus more for drizzling
- 1 T. white balsamic vinegar
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