Ingredients:

  • 4 ribeye steaks (about 1-inch thick, approx. 1 lb each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, diced (150 g)
  • 1/2 cup red onion, finely chopped (75 g)
  • 1/2 cup fresh cilantro, chopped (15 g)
  • 1/2 cup cucumber, diced (75 g)
  • Juice and zest of 1 lime
  • 1 tablespoon honey (15 ml)
  • 1 small jalapeño, diced (optional, for heat)
  • Salt to taste

Instructions:

  1. Bring ribeye steaks to room temperature for even cooking (about 30 minutes). Rub olive oil over both sides of the steaks. Season generously with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. In a mixing bowl, combine diced cherry tomatoes, red onion, cilantro, cucumber, lime juice and zest, honey, and diced jalapeño (if using). Stir well and season with salt. Let sit for at least 30 minutes to meld flavors.
  3. Preheat your grill to high heat (about 450°F/232°C).
  4. Place steaks on the grill and cook for approximately 4-6 minutes on one side. Flip and cook for an additional 4-6 minutes, or until a meat thermometer reads 130°F (54°C) for medium-rare. Remove from the grill and rest for 5 minutes.
  5. Plate the grilled ribeye steaks and top generously with the zesty relish. Garnish with additional cilantro if desired.