Name: Arizona Sunset Grilled Steak with Charred Corn Salsa
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless ribeye or strip steaks (about 1-inch thick, 12 oz each); 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1 tsp garlic powder; 1 tbsp olive oil; 2 ears fresh corn, husked; 1 small red bell pepper, diced; 1/2 cup cherry tomatoes, quartered; 1/4 cup red onion, finely diced; 1 tbsp fresh lime juice; 1 tbsp chopped fresh parsley (or basil); 1 tsp olive oil (for salsa)

Arizona Sunset Grilled Steak with Charred Corn Salsa

VanillaPlum5982

This Arizona Sunset Grilled Steak is a celebration of bold flavors and sizzling summer evenings. Drawing inspiration from expert heat management, the steaks are seared over intense heat for a perfectly caramelized crust and tender, juicy interior. A vibrant charred corn salsa, bursting with sweet kernels, crisp bell pepper, juicy tomatoes, and a bright lime kick, adds a Southwest twist and a cooling contrast to every bite. It's a dish that dazzles with color, texture, and flavor—ideal for Arizona’s balmy nights, whether under the stars or beside a sunlit window. Serve with a chilled beverage for the ultimate summer dinner.

Ingredients

Instructions

Pat steaks dry with paper towels. In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Rub steaks on all sides with olive oil, then season evenly with the spice mixture. Let sit at room temperature for 20 minutes while preparing salsa.
Preheat outdoor grill on high or a cast iron pan over high heat until just starting to smoke (proper heat management is key for a great crust).
Brush corn lightly with oil. Grill corn, turning every 2-3 minutes, until charred in spots and tender (8-10 minutes). Set aside to cool slightly, then slice kernels from cobs.
In a mixing bowl, combine charred corn kernels, diced red bell pepper, cherry tomatoes, red onion, lime juice, parsley, and 1 tsp olive oil. Toss well and season with a pinch of salt and pepper. Set aside.
Grill steaks over high heat (about 3-4 minutes per side for medium-rare, or to preferred doneness). For best results, use tongs to flip only once and let steaks develop a deep brown crust. Remove from grill and let rest, loosely tented with foil, for at least 5 minutes.
Slice steaks against the grain. Serve topped generously with the fresh charred corn salsa.