Rib Eye Steak with Caprese Salsa (Serves two)

Ingredients

2 Ribeye Steaks

4 cloves garlic, minced

Rock salt and ground pepper to taste (approx 1/2 tsp each)

Salsa

1/2 lb tomatoes, coarsely chopped (about 20 grape tomatoes)

1/4c fresh basil leaves, chopped into strips (about 12 leaves)

2 cloves garlic, minced

1/2 tsp each olive oil, balsamic vinegar, lemon juice

1/4 tsp each salt and pepper

Rub the steaks with garlic, then sprinkle a generous amount of rock salt and black pepper on top. Allow them to sit at room temperature for 30 minutes.

To make the salsa, combine all of the remaining ingredients, cover and put in the fridge for 30 minutes to allow the flavors to develop.

Instructions

Pan fry your steak in the oil/butter of your choice on a high heat and cook to your liking.
Allow the steak to rest for three minutes in a place that retains heat. (Unused oven is a great place)
Lastly, drain your salsa of most of its liquid and generously spoon it over your steak.

Recipe was provided by The Domestic Man