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Ribeye with grilled corn salsa

Ingredients

  • 4 ribeyes
  • 4 wraps
  • 2 tbsp brown sugar
  • 1 tbsp chilli powder
  • 1 tbsp paprika
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp mustard powder
  • 1 tbsp coriander powder
  • ½ tbsp cumin
  • 2 corn cobs
  • 1 red onion
  • 1 jalapeño pepper
  • 250 g cherry tomatoes
  • ½ bunch of coriander
  • juice of 1 lime
  • olive oil
  • salt and pepper
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00:30

Cooking time

0

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Preparation

  1. Put all the ingredients for the rub in a bowl and mix.
  2. Prepare the barbecue for medium heat (150°C) and grill the corn cobs until nice and crispy, 8-10 minutes. Remove them from the barbecue and allow them to cool. Then cut the corn off and put them in a bowl.
  3. Chop the red onion and jalapeño pepper (remove seeds if desired), halve the tomatoes and finely chop the coriander. Add everything to the corn and season with the lime juice, salt and pepper. Set aside in a cool place.
  4. Brush the ribeye with olive oil and sprinkle with the rub on all sides.
  5. Heat the barbecue to high heat (180-200°C) and grill the ribeye all around until a core temperature of 52°C is reached. Remove the meat from the barbecue and leave for 5 minutes.
  6. In the meantime, heat the wraps very briefly on the barbecue.
  7. Tranch the meat in thin strips and put them on the wrap with the corn salsa on top and serve.

Extra requirements

core thermometer, aluminium foil