BRAAI-RUBBED RIB-EYE STEAKS WITH TOMATO SALAD

Braai-Rubbed Rib-Eye Steaks with Tomato Salad image

Provided by Food Network

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 21

Two 1-inch-thick boneless beef rib-eye steaks (about 1 1/2 pounds total)
Kosher salt
2 tablespoons Braai Spice Mix, recipe follows
Extra-virgin olive oil, for brushing
3 large beefsteak tomatoes, cut into 1-inch wedges
1 cup mixed color cherry or grape tomatoes, halved
1/4 cup coarsely chopped fresh flat-leaf parsley leaves or cilantro
3 scallions, thinly sliced
2 teaspoons finely chopped fresh ginger
Juice of 2 limes
2 tablespoon extra-virgin olive oil
Kosher salt
2 tablespoons ground coriander
2 tablespoons smoked paprika
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne
1/2 teaspoon ground nutmeg
1 tablespoon dark brown sugar

Steps:

For the steaks: Set the steaks on a plate and season all over with 1 teaspoon kosher salt. Rub the Braai Spice Mix on both sides of the steaks. Let sit at room temperature for 15 to 20 minutes.
Heat a large cast-iron skillet over medium-high heat. Brush lightly with olive oil. Set the steaks in the skillet and cook undisturbed until well browned on the first side, about 2 minutes. Flip the steaks and cook until seared on the second side, about 2 minutes more. Lower the heat to medium and continue to cook until done to your liking, about 2 minutes more for medium rare. Remove the steaks to a cutting board and let rest 10 minutes.
For the tomato salad: Combine the tomatoes, parsley or cilantro, scallions and ginger in a medium bowl and toss to combine. Drizzle with the lime juice and olive oil and season with 1/2 teaspoon salt. Toss well.
Thinly slice the steak against the grain. Serve with the tomato salad alongside.
Combine the coriander, paprika, black pepper, garlic powder, onion powder, allspice, cayenne and nutmeg in a small skillet. Toast over medium-low heat, stirring occasionally, until lightly toasted and aromatic, 2 to 3 minutes. Let cool in the pan. Stir in the brown sugar. The spice mix will keep for several weeks in an airtight container in your pantry. Makes about 1/2 cup.