2 thick rib eye steaks, about 12 oz. each
4 ears of corn, grilled
Juice of 2 limes
2 tablespoons chopped cilantro
1 small onion, cut into1/4-inch dice
1/2 cup Asian Mole Sauce, warmed
Kosher salt and freshly ground black pepper
Prepare a hot, cleaned grill, sprayed slick. Season steaks and grill on both sides until brown and crisp, about 6-8 minutes a side. Let rest for 8 minutes before slicing. Meanwhile, cut corn off cob by first removing an end of the cob so it can stand flat without slipping. Place a damp towel or cutting board in a baking dish and stand the ear on the flat end. Slice kernels off in a downward motion -- the kernels will fall into the baking dish. In a large bowl, mix corn with lime juice, cilantro and onion and season. To serve, spoon a thin layer of corn salad on plate, top with slices of steak and drizzle Asian Mole Sauce around.