New York Strip Steaks

When we stumbled across this recipe, we knew we had to share it! New York Strip Steaks are perennial favorites at the US Wellness Meats office, we love avocado, and it's sweet corn season here in the Midwest. We hope you enjoy it as much as we will!

New York Strip Steak
with Avocado & Corn Salsa

Ingredients:

Salsa
2 ears sweet corn, shucked
extra virgin olive oil
1 large clove garlic
1 ripe avocado, roughly chopped
1/4 cup finely chopped fresh basil
6 green onions, finely chopped
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steak
4 New York Strip Steaks, 8 oz. each

Rub
1 teaspoon paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Directions:

For salsa: Lightly brush corn with olive oil. Grill over direct medium heat until corn is browned in spots and tender, 10-15 minutes, turning occasionally. Allow corn to cool; cut kernels off the cob and transfer to a medium bowl. In a food processor, puree half the kernels and the garlic; transfer mixture back to the bowl with the remaining kernels. Add remaining salsa ingredients; stir gently to combine.

For steaks: Allow steaks to stand at room temperature 20-30 minutes before grilling. Lightly brush both sides of steaks with oil. In a small bowl, combine ingredients for the rub. Season steaks on both sides with the rub. Grill over direct medium-high heat, cooking to desired doneness (5-6 minutes for medium rare), turning once. Remove from the grill and allow to rest 5-10 minutes before serving with the salsa on top. 4 servings.
- Adapted from Weber's Real Grilling