Still trying to make the most of summer, we grilled steaks this past Friday night. I went back to a recipe from the May issue of Cooking Light to a recipe for spicy steak served with a corn and red pepper relish . This issue had several recipes that paired something spicy with a cool dish for a nice contrast. My favorites on the grill are flank steak and strip steak. At Wegmans, however, the ribeyes were a bit cheaper than the strips steaks, so I decided to give these a try.
As you can see in the picture, the ribeyes were quite large! I did not want to cut the steak for the photo, but please be assured that steak was not serving just one person, but two! The rub was not overly spicy, so if you like a lot of heat, you'll probably want to up the cayenne. Even I, a relative heat wimp, thought it could just a little more heat, but not much - I don't like so much heat that the flavor of the food fails to come through. The rub is simple to make - my son tossed it together while I made the corn and red pepper relish.
The corn and red pepper are roasted on the grill. The corn and pepper are first rubbed with a bit of olive oil before placing on the grill. I couldn't believe what a difference just a little bit of oil made when grilling the corn! I had grilled corn earlier this summer and did not grill it in the husks (a recommended method) or with oil and it sort of shriveled up and wasn't great. This time, however, it was perfect. I love it when we pick up a great tip from a recipe. The relish was simple and tasty with nice, fresh, summery flavors - I upped the lime juice and salt just a tad to help brighten the flavors just a little more.
So, not only was this a great dish, but we found out that we really like ribeye steaks and picked up a tip on grilling corn. Not bad!
Oh, and after dinner, we were treated to this spectacular sunset:
