Grilled Cajun-Spiced Ribeye with Smoky Corn and Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold, spice-rubbed ribeye steak grilled to perfection, served alongside a smoky corn and black bean salad bursting with southwestern flavors. This american-inspired beef ready in about 25 minutes pairs about 10 oz each ribeye steaks, olive oil, cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 450°F). Rub 2 ribeye steaks evenly with 2 tbsp olive oil and coat both sides with 2 tbsp Cajun seasoning.
  2. Step 2: Grill steaks for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Remove from grill and let rest for 5 minutes.
  3. Step 3: While steaks cook, heat a skillet over medium heat and add 1 1/2 cups corn kernels. Sauté for 5 minutes until slightly charred and smoky.
  4. Step 4: In a large bowl, combine the charred corn, 1 cup rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
  5. Step 5: Season the salad with 1 tbsp fresh lime juice, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp ground black pepper. Toss to combine and let flavors meld for 5 minutes.
  6. Step 6: Serve the grilled ribeye steaks with a generous scoop of smoky corn and black bean salad on the side.

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Frequently asked questions

How long does Grilled Cajun-Spiced Ribeye with Smoky Corn and Black Bean Salad take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Cajun-Spiced Ribeye with Smoky Corn and Black Bean Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Cajun-Spiced Ribeye with Smoky Corn and Black Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Cajun-Spiced Ribeye with Smoky Corn and Black Bean Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Cajun-Spiced Ribeye with Smoky Corn and Black Bean Salad?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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