Grilled Ribeye with Smoky Tomato-corn Salsa

Preheat grill to medium-high heat. Pat 2 ribeye steaks dry and season generously with 1 tsp kosher salt and 1/2 tsp black pepper. Drizzle with 1 tbsp olive oil.

Toss 1 pint cherry tomatoes, 2 ears corn (husks removed), 1/2 medium red onion (cut into thick slices), and 1 jalapeño (halved, seeds removed if desired) with 1 tbsp olive oil.

Grill the ribeye steaks for 4-6 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 10 minutes.

Grill the corn, red onion, jalapeño, and cherry tomatoes until charred and tender, about 5-10 minutes, turning occasionally. Remove from grill.

Once cooled, cut corn kernels from the cobs, finely dice the grilled red onion and jalapeño, and roughly chop the grilled cherry tomatoes.

Combine the grilled corn, red onion, jalapeño, and cherry tomatoes in a bowl. Stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Season the salsa with salt and pepper to taste.

Slice the rested ribeye steaks against the grain and serve topped with the smoky tomato-corn salsa.