Grilled Ribeye with Charred Corn Relish & Crispy Smashed Potatoes

Serves: 1
Prep Time: 15 minutes
Cook Time: 30 minutes

• 1 ribeye steak (10–12 ounces)

• Kosher salt

• Freshly cracked black pepper

• 1 teaspoon neutral oil

• 8 ounces baby potatoes

• 2 tablespoons neutral oil

• Kosher salt

• Freshly cracked black pepper

• 2 ears corn, husked

• 1 scallion, trimmed (optional)

• 1 jalapeño

• ¼ small shallot, thinly sliced

• Juice of ½ lime

• Zest of 1 lime

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh chives

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly cracked black pepper

Bring a small pot of generously salted water to a boil. Add the baby potatoes and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly. Using the bottom of a measuring cup or glass, gently smash each potato until about ½-inch thick.

While the potatoes cook, combine the sliced shallot, lime juice, and a pinch of kosher salt in a small bowl. Toss and let sit while you prepare the rest of the meal.

Preheat a grill to medium-high heat. Place a small sheet pan or grill-safe tray on the grill while it heats so it gets nice and hot.

Brush the ribeye with the neutral oil and season generously with kosher salt and black pepper.

Grill the corn, scallion (if using), and jalapeño, turning occasionally, until lightly charred on all sides. Grill the ribeye for 4–5 minutes per side for medium-rare, depending on thickness and your preferred doneness. Transfer the steak to a cutting board and let rest for 10 minutes.

Once the sheet pan is hot, add the neutral oil and swirl to coat. Arrange the smashed potatoes in a single layer, season with kosher salt and black pepper, and close the grill.

Cook for 8–10 minutes, then flip the potatoes and continue cooking for another 6–8 minutes, or until deeply golden and crispy on both sides.

Cut the kernels from the corn. Thinly slice the scallion, if using, and finely chop the jalapeño (remove the seeds for a milder relish).

Add the corn, scallion, and jalapeño to the bowl with the pickled shallots. Stir in the parsley, chives, lime zest, olive oil, and a few grinds of black pepper. Season to taste with additional kosher salt.

Slice the ribeye against the grain and serve alongside the crispy smashed potatoes. Spoon the charred corn relish generously over the steak and finish with flaky salt, if desired.

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