Rib-eye steak with tomato salsa – Food & Home Magazine
Rib-eye steak with tomato salsa. Steak served to your liking paired with a delicious corn and tomato salsa!
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Cooking tools:
- Griddle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Can opener
- Colander
- Stove
- Plate
Ingredients
- ***steak
- 700 g rib-eye steak
- salt
- freshly ground black pepper
- 2 tbsp barbecue spice
- 15 ml avocado oil
- ***tomato salsa
- 1 cob of corn
- large handful cherry tomatoes, roughly chopped
- 1 medium tomato, roughly chopped
- 2 plum tomatoes, roughly chopped
- handful exotic tomatoes, roughly chopped
- 1 red chilli, seeded and chopped
- 1 small red onion, peeled and chopped
- 15 ml apple cider vinegar
- 15 ml balsamic vinegar
- 1 x 400 g tin black beans, drained and rinsed
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