Description
Charred corn, fatty ribeye, roast potatoes, and this easy salsa verde make this summer steak bowl a WOW!
Ingredients
Units
Scale
For the Salad
- 2 ribeye steaks, about 24 ounces
- Kosher salt
- Black pepper
- Neutral oil
- 3 ears of corn, cut from the cob
- 3 romaine hearts
- 1 lb new potatoes (mini tri-colored potatoes)
- 1 cup of sungold tomatoes, or cherry tomatoes
For the salsa verde vinaigrette
- 2 tablespoons capers
- 1 clove of garlic, minced
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- Black pepper
- 1/4 bunch of Italian parsley
Instructions
- Preheat the oven to 425F. Remove the ribeyes from the fridge and let it come to room temperature.
- Thinly slice the mini-potatoes (I aim for 1/4″ thick) and add this to a sheet pan. Drizzle with olive oil, kosher salt, and black pepper. Roast for 15-20 minutes, or until golden brown and fork tender.
- As the potatoes are cooking, prep the rest of the ingredients. Cut the corn off the cob, chop the romaine, and halve the sungold tomatoes.
- Heat a cast iron pan or oven safe pan on medium high heat. Char the corn by adding 1 tablespoon of neutral oil to the pan, then adding the cut corn kernels. Cook for about 3-4 minutes, stirring occasionally to char the kernels. Season with kosher salt and black pepper, and set aside.
- Season the ribeye generously with kosher salt.
- Heat the same cast iron pan on high heat. Sear the ribeye until golden brown on one side, about 3-4 minutes. Flip, and sear for another minute, then put this in the oven to finish cooking. Depending on the thickness of the steak and how you like it cooked, check the temperature of the steak after 3 minutes. I aim for 135F for a medium rare steak. Once the steak is at the temperature of your liking, remove from the cast iron pan and let this rest for 10 minutes.
- During this time, finish prepping the salsa verde vinaigrette. Finely chop the garlic, capers and parsley. Add this to a bowl, along with the remaining ingredients. Whisk together, taste, adjust seasoning, and set to the side.
- Slice the ribeye into either long strips, or ½” cubes.
- Assemble the salad by adding a handful of romaine to a serving bowl. Add some of the roasted potatoes and a big drizzle of the salsa verde vinaigrette. Toss this together, taste, adjust with more seasoning or dressing as desired, then top with the steak, roast corn, and tomatoes.
Notes
- I prefer to cook my steak in a cast iron. If you have the time, I also like the sous vide method to get the perfect interior, but that takes a bit more planning and time.
- To make this low fodmap, just remove the garlic from the salsa verde, and it’ll still be delicious!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: easy gourmet
- Method: stovetop, oven
- Cuisine: american