Tuesday, June 7, 2011

New York Strip Steaks with Grilled Corn Salsa

Blame it on the heat wave tonight..I was in a bit of a cooking mood..this is the outcome. The steak turned out phenomenal and the fresh mozzarella salad on the side along with my basil-parmesan grilled corn turned a "Tuesday" into a meal to remember..totally not that hard...

Here is how:
1. The steak (YEAHHH!)
    a. To make the salsa: Lightly brush 2 ears of sweet corn with some extra virgin olive oil. Grill the corn (wrapped in tin foil) over direct medium heat until browned in spots and tender (about 15 minutes), turning occasionally. Allow the corn to cool.

    b. Cut the kernels off the corn and place them in a medium bowl. In a food processor puree half the kernels and 2 cloves of garlic and then transfer that mixture back in to the bowl with the rest of the corn.

    c. To the bowl...add the remaining ingredients and stir to combine:
- 1/4 cup finely chopped fresh basil
- 4 green onions (white and light green parts only) finely chopped
- the juice of 1 fresh lime
- 1 roma tomato chopped
- 1/4 tsp. salt (I used freshly ground pink Himalayan salt)
- 1/4 tsp. freshly ground black pepper

    d. To make the rub for the steak combine...in a small bowl:
- 1 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano
- 1/4 tsp. freshly ground black pepper

    e. Rub your steaks (about 8 oz each) with the rub and grill over direct high heat until cooked to your desired donesness (6-8 minutes for mid rare). Note: only flip the steaks once while grilling. Serve with the salsa on top.


2. The side salad:
    a. On the plate combine:
- sliced roma tomato
- slices of fresh mozzarella
- fresh basil leaves
- balsamic vinaigrette
and...

    b. Some gluten free grilled "croutons"..top some gluten free bread with:
- extra virgin olive oil
- dried basil and oregano
- garlic powder
- parmesan cheese

    c. Toast the bread over indirect heat on the grill for about 1 minute per side and then cut into cubes and add to your salad.

Note: The grilled basil-parmesan corn recipe can be found previously in the blog.

Here is to fusion grilling! xo

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