Careme

Ingredients

• Choice Bone-in Ribeye Beef Steak

  1 bone-in ribeye, about 1 1/4 pounds $11.99
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut from cobs $0.50
• Zucchini

  1 small zucchini, diced $1.79
• Fresh Roma Tomato

  1 medium tomato, diced
• Jumbo Yellow Onion

  1/2 small onion, finely diced $0.99
• Garlic

  1 clove, minced $0.79
• Olive oil

  2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Cajun seasoning

  1 teaspoon
• Brown sugar

  1/2 teaspoon
• Black pepper

  1/2 teaspoon
• Kosher salt

  as needed
• Apple cider vinegar

  1 teaspoon
• Butter

  1 tablespoon

Instructions

1. Pat the ribeye very dry, let it sit at room temperature for 15 minutes, and position an oven rack 4 to 6 inches from the broiler; heat the broiler on high and line a rimmed sheet pan with foil.
2. Cut the corn kernels from the cobs, dice the zucchini, tomato, and onion, mince the garlic, and stir together the smoked paprika, Cajun seasoning, brown sugar, black pepper, 1 teaspoon kosher salt, and 1 tablespoon olive oil into a paste.
3. Rub the spice paste all over the ribeye, place it on the prepared sheet pan, and broil for 5 to 7 minutes per side, flipping once, until deeply browned and the center reaches 125°F for medium-rare or 135°F for medium before resting.
4. Transfer the steak to a cutting board, loosely tent with foil, and rest for 8 minutes so the juices settle and the temperature rises slightly.
5. While the steak rests, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat; cook the onion for 2 minutes, then add the corn and zucchini and cook 4 to 5 minutes until lightly browned and just tender.
6. Stir in the garlic, tomato, butter, and apple cider vinegar; cook 1 minute more, then season the succotash with salt and pepper to taste.
7. Slice the ribeye off the bone, cut against the grain, and plate with the bone and spoonfuls of warm corn succotash alongside.