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New York Steaks with Avocado and Grilled Corn Salsa

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    16 to 23 min.

Ingredients
Instructions

the Ingredients

20151023095353 Row Redmeat 56

Salsa

  • 2 ears fresh corn, husked
  • Extra-virgin olive oil
  • 1 large garlic clove
  • 1 ripe Hass avocado, roughly chopped
  • 6 scallions (white and light green parts only), finely chopped
  • 6 grams finely chopped fresh basil leaves
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Rub

  • 1 teaspoon paprika
  • ½ teaspoon pure chile powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
 
  • 4 New York strip steaks, each 240 to 300 grams and about 2.5 centimeters thick, trimmed of excess fat

Instructions

  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Lightly brush the corn with oil. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, 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. Transfer the mixture back to the bowl with the remaining corn kernels. Add the rest of the salsa ingredients. Stir to combine.
    Lightly brush the corn with oil. Brush the cooking grates clean. Grill the corn over medium heat, with the lid closed, 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. Transfer the mixture back to the bowl with the remaining corn kernels. Add the rest of the salsa ingredients. Stir to combine.
  • In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Increase the temperature of the grill to high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Increase the temperature of the grill to high heat (260°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Grill the steaks over direct high heat, with the lid closed, 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 warm with the salsa on top.
    Grill the steaks over high heat, with the lid closed, 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 warm with the salsa on top.

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