Grill Out

New York Steaks with Avocado and Grilled Corn Salsa

• Salsa
  • 2ears fresh corn, shucked
  • Extra-virgin olive oil
  • 1large garlic clove
  • 1ripe Hass avocado, roughly chopped
  • 6scallions (white and light green parts only), finely chopped
  • 1/4cup finely chopped fresh basil leaves
  • 3tablespoons fresh lime juice
  • 1/4teaspoon kosher salt
  • 1/4teaspoon ground black pepper
• Rub
  • 1teaspoon paprika
  • 1/2teaspoon pure chile powder
  • 1/2teaspoon granulated garlic
  • 1/2teaspoon kosher salt
  • 1/4teaspoon dried oregano
  • 1/4teaspoon ground black pepper
•  
  • 4New York strip steaks, each about 8 ounces and 1 inch thick

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. Lightly brush the corn with oil. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, 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 of a knife to release the milky juices. In a food processor, purée half the corn 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.

3. In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow to stand at room temperature for 15 to 30 minutes before grilling. Increase the temperature of the grill to high heat (450° to 550°F).

4. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks with the salsa on top.

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