Ribeye with Halloumi Caprese & Shishito Corn Salad

This grilled ribeye steak paired with the halloumi caprese and shishito corn salad is a defining peak-of-summer produce meal.

It's decadent without being heavy, and lovely without being labor intensive. Make them together, enjoy in good company and marvel at the beautiful colors and pasture raised steak on your plate!

RIBEYE STEAK

INGREDIENTS

• 1 lb Country Natural Beef Ribeye
• 1-2 tsp olive oil
• 2 tsp kosher salt, divided
• 1 tsp fresh cracked pepper

DIRECTIONS

1. Remove the steak from the refrigerator 20 minutes prior to grilling to come towards room temperature.
2. Preheat the barbecue on high. Pat the steak bone dry with paper towels. Drizzle the steak with olive oil and sprinkle generously with kosher salt and cracked pepper on all sides.
3. Once the grill is hot, put the steak on direct high heat, close the top and let grill for approximately 2 minutes. Flip the steak over halfway and finish with approximately 2 more minutes for medium rare. Confirm an internal temperature between 130-135 degrees with a thermometer.
4. Remove the meat and let it rest for 5 minutes before slicing to retain its juices.
5. Slice against the grain, and sprinkle with kosher salt.

HALLOUMI CAPRESE

INGREDIENTS

• 2-3 large and firm heirloom or beefsteak tomatoes, sliced into rounds
• 8 ounces halloumi cheese, sliced into squares
• 2 tbsp + 1 tbsp olive oil, divided
• 2 tsp herbs de Provence
• 1 tbsp balsamic reduction*
• 10+ basil leaves, rolled and thinly sliced
• Salt and cracked pepper to taste just before serving

DIRECTIONS

1. Mix the 2 tbsp of olive oil with the herbs de province in a bowl. Add the sliced halloumi cheese in to marinate, tossing to coat the cheese for 10-20 minutes.
2. Grill over medium heat (after the steak is cooked, reduce the grill heat) for approximately 3-4 minutes on each side, turning carefully! A grill pan works great to make sure you get the cheese golden brown and reducing sticking.
3. Have your tomatoes sliced and layer the cheese and tomate on a plate. Drizzle the remaining olive oil and balsamic reduction over the top followed by sprinkling kosher salt and pepper to taste.
4. Serve immediately.

SHISHITO CORN SALAD

INGREDIENTS

• 4 ears of sweet corn, husked
• 6-8 ounces shishito peppers
• 10 ounces sugar plum or cherry tomatoes, quartered
• 1/4 cup red onion, small dice
• 1 medium avocado, small dice
• 2 tbsp parsley, roughly chopped
• 2 tbsp + 1 tbsp olive oil
• 1 tbsp balsmaic reduction*
• Salt and cracked pepper to taste

NOTES
*Balsamic reduction can be purchased in most markets, or you can make it using the following instructions:

• 1 cup balsamic vinegar
• ADD balsamic vinegar to a small pot and bring to a boil
• REDUCE heat and gently simmer for about 15-20 minutes, until the volume greatly reduces and the consistency is thick enough to coat a spoon
• Store in a sealed container in the fridge and elevate any dish with a drizzle!

DIRECTIONS

1. Can be made in advance.
2. Bring a large pot of water to a boil, add the corn and cook for 7-10 minutes until the kernels are cooked through and easily pierced with a fork. Remove the corn, let them cool enough to handle and cut off the corn kernels.
3. Preheat a cast iron skillet over medium high heat. Once it's hot, add the 1 tbsp olive oil to the pan, followed by the shishito peppers, whole. The peppers must make contact with the skillet, so cook in batches if you have a small skillet. Let them blister on each side, flipping as needed until all sides are cooked evenly approximately 3 minutes in total. Remove them to a paper towel to soak up any excess liquid, and sprinkle with salt.
4. Roughly chop the peppers, only discarding the stems.
5. Add the chopped peppers, corn kernels, sugar plum tomatoes, onions, avocado, parsley to a large bowl. Toss with the remaining olive oil, salt and cracked pepper to taste and drizzle the balsamic reduction over top.

Made in partnership with Cook by Color
@cookbycolor