Description
Grilled Steak Bowl with Creamy Salsa
A hearty steak bowl with garlicky notes, creamy textures, and vibrant salsa!
Ingredients:
2 ribeye steaks
2 cloves garlic (minced)
1 cup diced heirloom tomatoes
1/4 cup fresh basil
1/2 cup crème fraîche
1 tsp balsamic vinegar
Olive oil, salt, and pepper
Instructions:
Marinate steak with garlic, olive oil, salt, and pepper. Grill until juicy.
Toss tomatoes and basil with balsamic vinegar for salsa.
Whisk crème fraîche until smooth.
Serve steak slices on a bed of crème fraîche, topped with salsa.
Relish every flavorful bite!
Garlic fans, this one’s for you!
#GarlicSteakBowl
Step-by-Step Guide
Follow these detailed instructions for a perfect Grilled Steak Bowl.
- Prepare the Steak: Pat the ribeye steaks dry with paper towels. In a small bowl, combine the minced garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub this mixture generously over both sides of the steaks and let them sit at room temperature for 20-30 minutes.
- Preheat the Grill: Heat your grill or grill pan to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Grill the Steak: Place the steaks on the hot grill. For medium-rare, cook for 4-5 minutes per side, or until the internal temperature reaches 135°F (57°C). Avoid moving the steak excessively to achieve a good sear. Once cooked, transfer to a cutting board and let rest for 10 minutes.
- Make the Salsa: While the steak rests, combine the diced heirloom tomatoes, chopped fresh basil, and balsamic vinegar in a bowl. Season with a pinch of salt and pepper and gently toss to combine.
- Prepare the Creamy Base: In a separate bowl, whisk the crème fraîche until it is smooth and slightly loosened. If desired, add a small squeeze of lemon juice for a touch of brightness.
- Slice and Assemble: Thinly slice the rested steak against the grain. To assemble, spread a generous layer of the whisked crème fraîche in the bottom of your serving bowls. Arrange the sliced steak over the cream, then top with the fresh tomato-basil salsa.
Serving Suggestions
This bowl is a complete meal on its own, but you can easily customize it. For extra heartiness, serve it over a bed of cilantro-lime rice, quinoa, or mixed greens. Add sides like grilled asparagus, corn on the cob, or crusty bread to soak up the delicious juices. A light, crisp white wine or an ice-cold lager pairs beautifully with the rich, garlicky flavors.
How-to Summary
Marinate ribeye steaks with garlic, oil, salt, and pepper. Grill to your preferred doneness and let rest. Combine diced tomatoes, basil, and balsamic vinegar for a fresh salsa. Whisk crème fraîche until smooth. Slice the steak, layer it over the cream in a bowl, and top with the vibrant salsa.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, while ribeye is ideal for its marbling and flavor, you can use New York strip, sirloin, or flank steak. Adjust grilling times based on thickness.
What can I substitute for crème fraîche?
Full-fat sour cream is the closest substitute. For a lighter option, Greek yogurt thinned with a little milk can work, though the flavor will be tangier.
How can I make this dish ahead of time?
You can prepare the salsa and whisk the crème fraîche a few hours in advance. Keep them refrigerated. Grill the steak just before serving for the best texture.
My steak is tough. What went wrong?
This usually means it was either under-marinated, not rested after cooking, or sliced with the grain instead of against it. Ensure you slice perpendicular to the muscle fibers.
Can I cook the steak indoors?
Absolutely. A cast-iron skillet over high heat is excellent for achieving a restaurant-quality sear. Just ensure your kitchen is well-ventilated.
Common Mistakes to Avoid
- Not Letting the Steak Rest: Slicing immediately causes all the flavorful juices to run out. Always let it rest for at least 10 minutes.
- Overcooking the Steak: Use a meat thermometer for accuracy. Ribeye is best at medium-rare to medium.
- Skipping the Room-Temperature Marination: Letting the seasoned steak sit out before grilling ensures more even cooking.
- Using Cold Crème Fraîche: Let it sit out for 10-15 minutes before whisking for a smoother, more spreadable consistency.
Conclusion
This Grilled Steak Bowl with Creamy Salsa is a masterclass in balancing rich, savory, and fresh flavors. The garlicky, juicy steak paired with the cool, creamy base and vibrant tomato salsa creates a restaurant-quality meal that’s surprisingly simple to execute at home. By following the step-by-step guide and avoiding common pitfalls, you’re guaranteed a stunning and delicious result perfect for any occasion.
