The MOST stunning Animal Welfare Certified Bone-In Ribeye and a pico de gallo-inspired cowboy caviar salad
Serves 430 mins prep25 mins cook
The MOST stunning Animal Welfare Certified Bone-In Ribeye and a pico de gallo-inspired cowboy caviar salad - all groceries courtesy of @wholefoods to celebrate grilling season 🥰 I’m still blown away at how delicious this meal was 🤤 recipe below!
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What you need
Instructions
Heat up a grill. Remove the steak from the fridge and allow it to come to room temperature. Once at room temp, pat the steak dry with paper towels, and generously season both sides with salt and pepper. Drizzle a bit of olive oil on both sides and place the steak onto the grill to cook for about 5 minutes per side, or until medium rare. Set aside to rest for at least 10 minutes, then cut into slices. Coat the corn with olive oil and place onto the grill, rotating occasionally, for about 10 minutes. There should be nice char marks on the corn. Carefully cut the kernels off of the cob. In a large bowl, combine corn kernels, onion, red pepper, tomato, jalapeño, avocado, black eyed peas, black beans, scallions, and cilantro. In a small bowl, add in garlic, red wine vinegar, lime, honey, and 1/2 cup olive oil. Whisk until evenly mixed. Pour the dressing over the bean and veggie mixture and stir until evenly incorporated. Serve with tortilla chips and the steak. Enjoy!View original recipe