Summer’s here, well in California anyway so the Shirtless Shef is back! It’s the perfect time to start barbecuing so I decided to grill some (grass fed) rib eye steaks at the weekend along with a papaya avocado salsa. It’s always great to be able to throw something on the grill and crack a beer on a Saturday afternoon so that’s what we did.
2 grass fed rib eye steaks
For the Steaks; season w/ S&P, olive oil and pop them on a hot grill. Cook to desired temperature.
For medium rare about 4-5 minutes each side.
NOTE: Very important to let the cooked steaks rest for 3-4 minutes once off the grill. This is to let the juices redistribute back into the meat..and not all over your cutting board.
1 papaya – peeled and fine dice
1 avocado – fine dice
1/2 red pepper – fine dice
1/2 lime – juiced
2 ears of corn – kernels removed & quickly sauteed
2 tbsp. cilantro (coriander) – chopped
Mix all salsa ingredients together in a mixing bowl. Taste and season with S&P.
This is a great addition to any barbecue and goes with any meat or even fish. Simply mix everything together and season to taste.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.