NY Strip Steaks with Grilled Corn and Avocado Salsa
For the salsa:
1 ear of sweet corn
1 clove garlic, minced
1 ripe avocado, cubed
2 Tbsp cilantro, chopped
2 green onions, thinly sliced
1/2 large jalapeno, seeded and chopped
1 1/2 Tbsp lime juice
Salt
Fresh ground black pepperFor the steaks:
2 NY strip steaks, at room temperature for 20-30 minutes
Olive oil
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/4 tsp salt
1/4 tsp fresh ground black pepperSoak the ear of corn in cool water for 15-20 minutes. Pat dry. Heat the grill to medium heat. Grill the corn in the husks, rotating 1/4-turn every 5 minutes until the husks are completely browned. Allow the corn to cool.
Cut the kernels off of the cob and place in a medium bowl. Add garlic, avocado, cilantro, jalapeno, green onions, lime juice, and toss to coat. Salt and pepper to taste.
Turn grill to high. Brush both sides of steak with olive oil. Combine rub ingredients in a small bowl and mix thoroughly. Coat the steaks with the rub. Grill until cooked to desired doneness, turning once half-way through (about 8 minutes total for ~11oz steaks at medium). Remove from the grill and let stand for 5 minutes. Top with salsa and serve.
