Name: Grilled Rib-Eye Steaks with Watermelon-Tomato Salsa
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: Vegetable oil, for the grill; 4 boneless rib-eye steaks (1 to 1 1/4 inches thick); Kosher salt and freshly ground pepper; 1/4 cup fresh lime juice (from 3 to 4 limes), plus wedges for serving; 2 tablespoons sugar; 2 tablespoons sambal oelek; 2 teaspoons fish sauce; 4 cups diced seedless watermelon; 1 pint golden cherry tomatoes, quartered; 1 small shallot, thinly sliced and separated into rings; 1 Fresno chile pepper, thinly sliced; 1/2 cup chopped fresh cilantro

Directions

Preheat a grill to medium-high and oil the grates. Season the steaks generously on both sides with salt and pepper.
Make the watermelon salsa: Whisk together the lime juice, sugar, sambal oelek, fish sauce and 2 tablespoons water in a large bowl until the sugar is dissolved. Add the watermelon, tomatoes, shallot and chile pepper and toss to combine. Season lightly with salt; set aside.
Grill the steaks until well marked, 4 to 6 minutes per side for medium-rare. Remove to a cutting board and let rest 5 to 10 minutes.
Add the cilantro to the watermelon salsa, toss and season with salt. Slice the steaks against the grain and top with some of the watermelon salsa; serve the rest on the side. Serve with lime wedges.

Cook’s Note

The more a steak is cooked, the firmer it feels. Compare it to your palm below your thumb: When you make a loose fist, your palm feels firm with a bit of give‚ like medium-rare.

Photograph by Mike Garten

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Grilled Rib-Eye Steaks with Watermelon-Tomato Salsa

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