Talk about flavor! This dish is brimming with it. Try it with Zinfandel, Syrah or Chianti Classico. This recipe yields 4 servings.
- Canola oil
- 1 small cucumber, chopped
- 1 large tomato, peeled and diced
- 1 small red salad onion, diced
- 1/2 yellow capsicum, diced
- 4 tablespoons chopped coriander
- 1 teaspoon seeded mustard
- 4 serving portions of rib eye steak
1. Prepare salsa by combining ingredients.
2. Brush steak with just enough oil to stop surface from drying out and sticking to plate.
3. Cook on a hot barbecue plate (griddle), or grill until well sealed (about 2-3 minutes per side for boneless cuts and 3-4 minutes per side for bone-in cuts) before turning.
Tip: Use the juices that appear on the uncooked side as an indication of when the steak is ready to turn.
4. For rare steak, remove immediately after sealing. For medium or well-done, move steak to cooler part of barbecue, or reduce heat to medium-low, and continue cooking 2-3 minutes per side for medium, or 4-5 minutes per side for well-done.
5. Rather than cutting, test that steak is cooked to your liking by pressing with tongs. Cover and rest for about 2 minutes to retain juiciness.
6. Top with salsa and serve.