Grilled aged rib-eye with tomato and onion salsa from Good Food by Neil Perry

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Accompaniments: Potato chips

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Notes about this recipe

  • wodtke on December 08, 2016

    Made with thin-cut rib steaks, maybe a little too thin, as the cooking time (1 minute a side) didn't leave any hint of pink. I was too timid with grating the horseradish over the steaks, as the flavor was not discernable. Salsa delicious, and had plenty left over for salads the next night. Not a bad recipe, but I don't see much need to make it again; easier to just charcoal thick steaks and use the salsa on them.

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