Ingredients

3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1 tablespoon olive oil

2 tablespoons unsalted butter

1 medium onion, chopped

1 Italian frying pepper, seeded and chopped

2 garlic cloves, finely chopped

1 teaspoon chili powder (not pure chile)

2 cups corn (from 4 large ears)

1/2 lb cherry or grape tomatoes, halved

1/4 cup chopped fresh basil

1 tablespoon fresh lime juice

Description

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