Grilled rib eye steaks with watermelon tomato salsa is an easy summer dinner made with boneless rib eye and cherry tomatoes, ready in 45 minutes. That makes it a quick grilled steak for a weeknight cookout, backyard party or summer potluck, since the lime dressing comes together in one bowl.
The make-or-break move is the lime, fish sauce, and sambal dressing, which gives the salsa enough punch to stand up to the steak. Without that balance, the watermelon and tomatoes taste flat next to grilled beef.
What sets this version apart is slicing the steaks against the grain before serving, then spooning the salsa directly on top. That presentation turns a simple grilled rib eye into a dish that looks and eats like a Thai-inspired steak salad.
Grilled Rib Eye Steaks with Watermelon Tomato Salsa
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes895
kcalFour boneless rib eye steaks grilled to medium rare and rested before slicing. The no-cook watermelon salsa doubles as both a side dish and a sauce for the sliced beef.
Ingredients
- For the Steaks:
4 boneless rib-eye steaks (1 to 1 1/4 inches thick)
Vegetable oil, for the grill
Kosher salt and freshly ground pepper
- For the Watermelon-Tomato Salsa:
1/4 cup fresh lime juice (from 3 to 4 limes), plus wedges for serving
2 tablespoons sugar
2 tablespoons sambal oelek
2 teaspoons fish sauce
4 cups diced seedless watermelon
1 pint golden cherry tomatoes, quartered
1 small shallot, thinly sliced and separated into rings
1 Fresno chile pepper, thinly sliced
1/2 cup chopped fresh cilantro
Directions
- Preheat and season:Preheat a grill to medium-high and oil the grates. Season the steaks generously on both sides with salt and pepper.
- Make the dressing:Whisk together the lime juice, sugar, sambal oelek, fish sauce, and 2 tablespoons water in a large bowl until the sugar is dissolved. Add the watermelon, tomatoes, shallot, and chile pepper. Toss to combine and season lightly with salt.
- Grill the steaks:Grill until well marked, 4 to 6 minutes per side for medium rare. Remove to a cutting board and let rest 5 to 10 minutes.
- Grill the steaks:Grill until well marked, 4 to 6 minutes per side for medium rare. Remove to a cutting board and let rest 5 to 10 minutes.
- Assemble and serve: Add the cilantro to the salsa and toss. Slice the steaks against the grain, top with the watermelon salsa, and serve the rest on the side with lime wedges.
FAQs
Can I use bone-in rib eye instead of boneless?
Bone-in rib eye works well, but you need to add 2 to 3 extra minutes per side on the grill. The bone makes slicing against the grain harder, so cut the meat off the bone first. Let the steaks rest the full 10 minutes before cutting for the cleanest slices.
What is sambal oelek and where do I find it?
Sambal oelek is an Indonesian chili paste made from crushed red chilies, vinegar, and salt with no added sugar. Most grocery stores carry it in the Asian aisle near the soy sauce. Start with 1 tablespoon if you prefer less heat, then add more after tasting the finished salsa.
How do I keep the watermelon salsa from getting watery?
Dice the watermelon into small, even cubes and toss the salsa no more than 15 minutes before serving. Watermelon releases water quickly once salt hits it, which dilutes the dressing. If you prep the fruit early, keep it separate and combine everything right before plating.
Can I make this with a different cut of steak?
Strip steak and flat iron both work since they grill well at high heat and slice cleanly against the grain. Avoid filet mignon because it lacks the marbling that this bold salsa needs to balance against. Whichever cut you choose, keep the thickness at 1 to 1 1/4 inches for even cooking.
What temperature should I pull the steaks at?
Pull the steaks off the grill at 130 degrees for medium rare, since they climb another 5 to 10 degrees during rest. Use a digital instant-read thermometer inserted into the thickest part for the most accurate reading. Resting 5 to 10 minutes lets the juices redistribute, so the slices stay moist when you cut.
