New York Steaks with Avocado and Grilled Corn Salsa

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by: KillBunny






Delicious sweet grilled steak that will have your friends and family begging for more.




ingredients

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serves: 4

4 strip New York steaks (about 8 ounces each and 1 inch thick)

SALSA:

2 ears of sweet corn, shucked

2 tbsp Extra virgin olive oil

1 large clove garlic

1 ripe Hass avocado, roughly chopped

1/4 cup finely chopped fresh basil

6 green onions, white and light green parts only, finely chopped

3 tablespoons fresh lime juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

RUB:

1 teaspoon paprika

1/2 teaspoon pure chile powder

1/2 teaspoon granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

Nutrition Facts
New York Steaks with Avocado and Grilled Corn Salsa

Servings Per Recipe: 4

Amount per Serving

Calories: 718

  • Total Fat: 50.1 g
  •     Saturated Fat: 16.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 183.7 mg
  • Sodium: 585.1 mg
  • Total Carbs: 17.7 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 4.4 g
  • Protein: 50.2 g
VIEW DETAILED NUTRITION

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preparation

1.  To make the salsa: Lightly brush or spray the corn with oil. Grill over Direct Medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally. Allow to cool. Cut the kernels off the cobs and place in a medium bowl. Scrape the cobs with the back ofa knife to release the milky juices. In a food processor, purée half the kernels, all of the milky juices, and the garlic, and then transfer the mixture back to the bowl with the remaining corn kernels. Add the rest of the salsa ingredients. Stir to combine.

2.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks on both sides with oil.

3.  To make the rub: In a small bowl, combine the rub ingredients. Season the steaks on both sides with the rub. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Remove from the grill and let rest for about 5 minutes before serving with the salsa on top.

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