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Spring Crossing Classic Farmhouse Sweet Corn Relish Grass Fed Beef Ribeye Steak Recipe


A Spring Crossing Grass Fed Ribeye Steak topped with Sweet Corn Relish in a rustic farmhouse setting
Spring Crossing Grass Fed Ribeye Steak with Sweet Corn Relish

Spring Crossing is dedicated to keeping your life simple and easy. That's why we bring you our exclusive Grass Fed Beef recipes without the story. Our content is just as lean, additive-free, and straight-to-the-point as our natural, healthy beef. That's what we're all about: Giving you the convenience to bring delicious, healthy meals to your family and friends.

Now, let's skip to the good part and get right to cooking our Spring Crossing Classic Farmhouse Sweet Corn Relish Grass Fed Beef Ribeye Steak Recipe:

YIELD: 4 PORTIONS | PORTION SIZE: ½ RIBEYE PLUS RELISH | PREP TIME: 25 MINUTES

INGREDIENTS

  • 2 Spring Crossing Grass-Fed Beef Ribeye Steaks

  • 1 Tablespoon of your favorite gluten-free steak seasoning

  • 1 Tablespoon of vegetable oil


GARNISH

  • Green onion, finely sliced

CORN RELISH INGREDIENTS

  • 1 Tablespoon of vegetable oil

  • ¾ cup of corn kernels

  • ¾ cup of mix bell pepper, small dice

  • ¼ cup of red onion, fine dice

  • 2 cloves of garlic, minced

  • 2 Tablespoons apple cider vinegar

  • ¾ cup of heirloom tomato, diced

  • 1 Tablespoon of kosher salt

  • ½ teaspoon black pepper, ground

  • ½ teaspoon of celery seed

  • salt, to taste

DIRECTIONS
  1. Season two Spring Crossing Grass-Fed Ribeye Steaks with your favorite steak seasoning and add oil to a large skillet over MEDIUM-HIGH heat.

  2. Once the oil begins to shimmer, add steaks and cook to desired temperature. Remove from skillet and allow to rest before slicing.

  3. Next, in the same skillet over MEDIUM-HIGH heat, add 1 tablespoon of vegetable oil, corn, bell pepper, red onion, and garlic. Cook for 3-4 minutes while occasionally stirring until the corn is just cooked through.

  4. Once the corn is cooked, turn off the heat and add the remaining ingredients for the relish. Stir to combine then hold warm.

  5. Serve whole or sliced and with a generous helping of relish and sliced green onion.



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