Paprika-Rubbed Rib Eye Steak with Marinated Beans and Tomatoes

Andy Baraghani

Method

Pat steaks dry; season generously with kosher salt and coat with paprika, packing on more than once if needed. Let sit at room temperature 1 hour for even cooking.

Prepare a grill for medium-high heat. Combine tomatoes, beans, chili, shallots, garlic, vinegar, and 4 tbsp. oil in a large bowl; season with salt and toss once more.  

Oil grate. Drizzle steaks with 3 tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 115 °F, about 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

Add basil to bowl with tomato salad and toss to once more.

Transfer steak to a platter and spoon tomato salad over; drizzle with more oil if needed and sprinkle with flaky salt.