Grilled Garlic-Lime Ribeye with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Juicy ribeye steaks marinated in zesty garlic-lime sauce, grilled to perfection and topped with a fresh charred corn salsa for a vibrant Father's Day main dish. This american-inspired grilling ready in about 60 minutes blends (10 oz each) ribeye steaks, garlic cloves, minced, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 2 (10 oz each) ribeye steaks
• 4 garlic cloves, minced
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 ears corn on the cob
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 small jalapeño, seeded and minced
• 1 tsp lime zest
• 1/4 tsp salt for salsa

Instructions

1. Step 1: In a small bowl, whisk together 4 minced garlic cloves, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Place 2 ribeye steaks in a resealable plastic bag and pour marinade over them. Seal and refrigerate for at least 30 minutes.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove steaks from marinade and discard excess. Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Remove and let rest for 5 minutes.
3. Step 3: While steaks rest, grill 2 ears of corn directly on the grill, turning every 2-3 minutes until kernels are charred and tender, about 10 minutes total. Let cool slightly, then cut kernels off the cob.
4. Step 4: In a bowl, combine charred corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 minced small jalapeño (seeded), 1 tsp lime zest, and 1/4 tsp salt. Toss gently to mix.
5. Step 5: Serve the grilled ribeye steaks topped with the charred corn salsa for a flavorful and festive Father's Day meal.