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Ribeye Steak with Grilled Corn Salsa


  • 4 ribeye steaks
  • 2 corn cobs
  • 1 red onion
  • 1 red chilli
  • 250g cherry tomatoes
  • Half a bunch coriander
  • Juice of 1 lime
  • 2 tbsp brown sugar
  • 1 tbsp chilli powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • Half tsp ground coriander
  • Half tsp ground cumin
  • Salt and pepper
  • Oil
  • 4 tortilla wraps
  • 0 : 20

    Combine all the dry herbs and spices together in a bowl with the sugar and a generous pinch of salt and pepper.

    Pre-heat the BBQ for 2-3 minutes and grill the corn on the cobs on a medium heat for 8-10 minutes, turning regularly. Remove from the heat and allow to cool before slicing the corn off lengthways.

    While the corn grills chop the red onion and chilli, halve the tomatoes and finely chop the coriander. Add to a bowl with the corn, lime juice and a grind of salt and pepper.

    Brush the steaks with a little olive oil and divide the spice rub between the two steaks, covering all sides. Grill the steaks for 3-4 minutes per side (medium rare) or cooked to your liking. Remove from the heat and cover with foil to rest for 5 minutes.

    While the steaks rest heat the wraps briefly on the BBQ.

    Slice the steaks into thin strips. Add a little sour cream or mayo to the wrap, then top with the corn salsa and the steak.