Chipotle-Lime Marinated Ribeye with Avocado-Corn Salsa

Chipotle-Lime Marinated Ribeye with Avocado-Corn Salsa ingredients

• 1.5 lbs bone-in ribeye steak
• 2 chipotle peppers in adobo
• 3 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 3 cloves garlic
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 ripe avocado
• 1 cup sweet corn
• 0.25 cup red onion
• 0.25 cup fresh cilantro
• 1 jalapeño
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 0.25 tsp kosher salt
• 0.125 tsp black pepper
• 2 lime wedges

How to make Chipotle-Lime Marinated Ribeye with Avocado-Corn Salsa

1. Prepare the Marinade: In a non-reactive bowl or resealable bag, combine 2 minced chipotle peppers (plus 1 tbsp adobo sauce), 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, 3 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp dried oregano, 2 tbsp olive oil, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Mix thoroughly.
2. Marinate the Ribeye: Pat the 1.5 lb ribeye steak dry with paper towels. Place the steak in the bowl or bag with the marinade, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor. Do not marinate for too long, as the acid can toughen the meat.
3. Preheat Grill or Skillet: Preheat your grill to medium-high heat (400-450°F / 200-230°C) or a heavy-bottomed skillet (cast iron) over medium-high heat until very hot.
4. Make Avocado-Corn Salsa: While the steak marinates and the grill heats, prepare the salsa. In a medium bowl, combine 1 diced ripe avocado, 1 cup sweet corn, 0.25 cup finely diced red onion, 0.25 cup chopped fresh cilantro, 1 minced jalapeño (with seeds removed for less heat), 1 tbsp fresh lime juice, 1 tbsp olive oil, 0.25 tsp kosher salt, and 0.125 tsp black pepper. Gently toss to combine and set aside.
5. Grill/Sear Ribeye: Remove the steak from the marinade, allowing excess to drip off (discard remaining marinade). Place the steak on the preheated grill or skillet. Sear for 4-6 minutes per side for medium-rare, or until it reaches an internal temperature of 125-130°F (52-54°C). For a good crust, avoid moving the steak too much during searing.
6. Rest the Steak: Transfer the cooked ribeye to a cutting board and let it rest for 10 minutes. This critical step allows the juices to redistribute throughout the meat, ensuring maximum tenderness and juiciness.
7. Slice and Serve: Slice the rested ribeye against the grain into thick pieces. Arrange the sliced steak on serving plates. Spoon a generous amount of the fresh Avocado-Corn Salsa over the steak. Serve immediately with lime wedges for an extra zest.

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