Pepper-rubbed rib eye with grilled tomato salsa

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15 min


4 servings

* PLUS Barbecuing Time: 10 minutes


  • 4 tsp coarsely ground black peppercorns
  • 1/2 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 2 tbsp olive or vegetable oil
  • 4 rib eye or New York strip steaks , at least 1-in. thick
  • 6 vine-ripened tomatoes , preferably 3 plum and 3 yellow
  • 2 tbsp olive oil
  • 1/3 cup red onion , very finely chopped
  • 4 tsp red wine vinegar
  • 2 tbsp finely chopped parsley , or coriander
  • 1 tsp finely chopped fresh oregano , or rosemary, or 1/4 tsp dry oregano or rosemary leaves
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 to 1/2 tsp granulated sugar


  • Coarsely grind peppercorns in a coffee grinder or a small powerful grinder or use packaged coarsely ground peppercorns. Stir with mustard and cayenne until well blended. Stir in 2 tablespoons oil. Brush or rub mixture all over steaks. Place on a piece of waxed paper. Grill right away, leave at room temperature for up to 1 hour or loosely cover and refrigerate for up to 1 day.
  • Oil grill and preheat barbecue to medium-high heat. Place steaks on grill and barbecue with lid down, turning once, until cooked as desired, about 10 to 15 minutes. For medium-rare, meat will be only slightly springy to the touch. Meat that is firm when touched is well done.
  • Meanwhile, prepare salsa by halving tomatoes crosswise. Then hold tomatoes over sink and squeeze out as many seeds and as much juice as possible. Brush 1 tablespoon (15 mL) oil all over tomatoes. Place tomatoes cut-side down on grill and barbecue, turning once, until charred but not mushy, from 3 to 5 minutes per side. Cool until easily handled, then peel off skins. Chop tomatoes. Stir with remaining oil, onion, 3 teaspoons (15 mL) vinegar, parsley, oregano, salt, pepper and sugar. Taste and add more vinegar, if needed. Spoon on top of steaks. Crown with a dollop of goat cheese, if you wish.

Nutrition (per serving)

  • Calories
  • 420,
  • Protein
  • 33.6 g,
  • Carbohydrates
  • 7.1 g,
  • Fat
  • 28.5 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 375 mg.

Celebrate the remains of the waning warm weather by making this spicy substantial dish.

Indoor oven broiling

Prepare steaks as you would for barbecuing. Preheat broiler. Place steaks on an oiled broiling pan about 4 inches (10 cm) from broiler. Broil about 4 to 6 minutes per side for medium-rare steaks. Prepare tomatoes as you would for barbecuing. Broil along with steaks, from 3 to 5 minutes per side.