1 cup mixed color cherry or grape tomatoes, halved
1/4 cup coarsely chopped fresh Italian parsley or cilantro
3 scallions, finely sliced
2 teaspoons finely chopped fresh ginger
Juice of 2 limes
2 tablespoon extra-virgin olive oil
Kosher salt
For the ribeyes, seat the steaks on a plate and season all over with 1 teaspoon kosher salt. Rub the Braai Spice Mix on both sides of the steaks, Let sit at room temperature for 15 to 20 minutes.
Preheat a large cast iron skillet to medium-high heat. Brush lightly with olive oil. Set the steaks in the skillet and cook on the underside until well browned, about 2 minutes. Flip the steaks and cook until seared on the second side, about 2 minutes more. Reduce the heat to medium and continue to cook until done to your liking, about 2 minutes more for medium rare. Remove to a cutting board and let rest 10 minutes.
For the tomato salad, combine the tomatoes, parsley or cilantro, scallions and ginger in a medium bowl and toss to combine. Drizzle with the lime juice and olive oil and season with 1/2 teaspoon salt. Toss well.
Thinly slice the steak against the grain. Serve with the tomato salad alongside.
Braai Spice Mix
Makes about 1/2 cup
2 tablespoons ground coriander
2 tablespoons smoked paprika
2 teaspoons freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne
1/2 teaspoon ground nutmeg
1 tablespoon dark brown sugar
Combine the coriander, paprika, black pepper, onion powder, garlic powder, allspice, cayenne and nutmeg in a small skillet.
Toast over medium low heat, stirring occasionally, until lightly toasted and aromatic, 2 to 3 minutes.
Let cool. Stir in the brown sugar.
The spice mix will keep for several weeks, tightly sealed in your pantry.