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Marinated Grilled Rib-eye Steak with Roasted Pepper Salsa and Fresh Corn Fritters
This tender grilled steak with smoky, spiced salsa is served alongside crunchy fresh-corn fritters. Enjoy with California Cabernet Sauvignon or Cabernet Franc.
Pairs With
Ingredients
- 3 (12-ounce/335 g each) rib-eye steaks, one inch (2.5 cm) thick
- marinade:
- 1/2 cup (120 ml) California Cabernet
- 1/4 cup (60 ml) extra virgin olive oil
- 2 green onions, white part only, thinly sliced
- 4 sprigs fresh cilantro, torn into small pieces
- 2 garlic cloves, peeled and finely chopped
- roasted pepper salsa:
- 7 sweet or mildly spicy peppers (not Bell Peppers)
- 1 jalapeño or other medium hot pepper*
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 cup (120 g) halved cherry tomatoes
- 1/2 cup (25 g) finely chopped cilantro leaves
- 2 green onions, white part only, thinly sliced
- 1 small garlic clove, peeled and finely chopped
- salt and ground black pepper
- corn fritters:
- 1/2 cup (60 g) all-purpose flour
- 1/2 teaspoon (2.5 ml) baking powder
- 1 egg, lightly beaten
- 1/2 cup (125 ml) sparkling water
- 1/2 teaspoon (2.5 ml) salt
- 1 1/2 cup (175 g) fresh corn kernels
- vegetable oil, for frying
Serves five as an appetizer
Instructions
*We recommend wearing gloves when handling jalapeño peppers
- Whisk together the marinade ingredients in a large bowl.
- Place the steaks in the bowl, turning to coat each steak thoroughly with marinade.
- Cover the bowl and refrigerate for one hour.
- For the roasted pepper salsa:
- Preheat the broiler. Put both kinds of peppers into a large bowl.
- Drizzle with the olive oil and toss until coated. Place the peppers on a baking sheet.
- Cook under the broiler until brown and blistery, turning peppers once.
- Remove from the oven and place in a bowl.
- Cover the bowl and let the peppers steep for ten minutes.
- Using gloves, remove the stem, seeds and any skin that comes off easily.
- Coarsely chop the peppers and put in a medium bowl.
- Mix in the tomatoes, cilantro, onion and garlic.
- Season to taste with salt and pepper and set aside.
- For the steaks:
- Preheat the grill.
- Remove the steaks from the marinade and pat dry with a paper towel. Sprinkle with salt and pepper.
- Grill the steaks over medium-high heat for about 5 to 6 minutes on each side, for medium doneness.
- Transfer the steak to a cutting board and let rest for 5 minutes.
- For the corn fritters:
- Combine flour, baking powder, egg, sparkling water and salt in a large bowl.
- Stir in corn kernels.
- Heat 1/4-inch (.6 cm) of vegetable oil in a large skillet over medium-high heat.
- Add six dollops of batter to the pan, well apart. Fritters should spread to about 3 inches (7.62 cm) in diameter.
- Cook, turning once, until golden brown on both sides. Using a slotted spatula, transfer fritters to paper towels to drain.
- Repeat with remaining batter.
- To serve, place two or more fritters on each plate.
- Slice the steaks into thin strips.
- Top fritters with steak strips and add a scoop of salsa on the side.
Pairs With
