Okay so we weren’t that broke that he would make me take the meat back, but he might suggest it. These steaks changed all of that though. He didn’t even ask how much they cost, just dove right in. I served them up medium just like we like them along with some gigantic baked potatoes. That’s all we needed for a nice fulfilling dinner. I even lit some candles that night, so it was like we were out to eat at our favorite fancy restaurant. Check out what they are saying about this recipe over at BigOven:
“A good steak doesn’t really need much more than salt, pepper, and a grill but sometimes you want to mix things up a little bit like this strip steak with a Southwestern kick.”
I’m happy with any kind of grilled steak, but this one is definitely one of my favorites.
Ingredients
4 New York strip steaks
8 teaspoons Southwestern seasoning divided
1 cup fresh tomatoes; diced (about 2 Roma tomatoes)
1 avocado; peeled and diced
1/3 cup red onion; peeled and diced
1 Anaheim or New Mexico chile; roasted, seeded and peeled
2 tablespoons cilantro; finely chopped
1 tablespoon lime juice
Instructions
Remove the steaks from refrigeration and allow to warm at room temperature.
Toss the tomatoes, red onion, green chile, cilantro, lime juice, and 1/2 tsp of the Southwestern seasoning. Add the avocado and lightly fold in. Taste and season with a pinch or two of salt if needed.
Preheat your grill to 450f (medium-high). Once your grill has been at 450f for 5 minutes, make sure your grill grates are clean and lubricate them using tongs with an oil soaked rag or paper towel.
Season the steaks with the remaining Southwestern seasoning on all sides.
Grill the steaks until they reach an internal temperature of 125f, about 4 minutes per side, for medium rare (temp will rise up to medium rare temps during the rest period). For medium, cook until reaching an internal temp of 130-135f, about 6 minutes per side.
Let the steaks rest for at least 5 minutes on a raised rack above a plate.
Serve the steaks topped with the pico.
Southwestern seasoning – Tonight I used a 1:1 mix of a green chile rub from a small bottler and a store bought red Southwestern seasoning.
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Quick Tip: You can make your own Southwestern dressing or find one pre-made.
Thanks again to BigOven for this tender and juicy recipe.
