Melissa's Chefs
Grilled Bone-In Rib-Eye Steaks with Grilled Fruit Salsa Topper
Grilled Bone-In Rib-Eye Steaks with Grilled Fruit Salsa Topper
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
American
Servings
2 servings
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
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1 Melissa’s White Peach, halved and pitted
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1 Melissa’s Pluot, halved and pitted
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1 slice Melissa’s Yellow Watermelon
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1 green apple, halved and cored
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1 mango, halved and pitted
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Cooking spray
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1 Melissa’s Hatch Pepper, roasted, stemmed, seeded, and diced
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8 Melissa’s Red Muscato™ Grapes, halved
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8 Melissa’s Green Muscato™ Grapes, halved
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¼ cup finely diced Melissa’s Perfect Sweet Onion (about ¼ onion)
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3 Melissa’s Basil Leaves, cut into ribbons
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½ teaspoon kosher salt
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¼ teaspoon freshly ground pepper
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Juice of 1 lime
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2 bone-in rib-eye steaks
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2 tablespoons Melissa’s Hatch Pepper Seasoning
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1 avocado, sliced
Salsa
Steaks
Directions
Preheat a grill to medium-high.
Spray the peach, pluot, watermelon, apple, and mango with cooking spray and grill until grill marks form, about 3 minutes. Turn the fruit over and grill until grill marks form on the other side, about 3 minutes. Remove from the grill and cool completely.
Dice the peach, pluot, and apple. Peel and dice the watermelon and mango.
In a bowl, combine the diced fruit, Hatch Pepper, red and green grapes, onion, basil, salt, and ground pepper. Add the lime juice and toss gently.
For the steaks, rub them with the pepper seasoning and grill until the desired doneness is reached. Let rest for 5 minutes.
To serve, plate a steak, top with half the avocado slices, and finish with the salsa.
Filed in:
Basil,
Entrees,
Father's Day,
Green Muscato™ Grapes,
Grilled Bone-In Rib-Eye Steaks with Grilled Fruit Salsa Topper,
Hass Avocado,
Hatch Pepper Seasoning,
Hatch Peppers,
Mangos,
Muscato™ Grapes,
Organic Granny Smith Apples,
Organic Limes,
Perfect Sweet Onions,
Plouts,
Red Muscato™ Grapes,
White Peaches,
Yellow Watermelon
