Chili Rubbed New York Strip with Roasted Corn Salsa
A sweet and spicy chili rub of brown sugar, cumin, and smoky paprika coats Pre's grass-fed New York Strip, and the whole meal cooks on one grill. Corn roasts in the husk alongside the steaks, then gets tossed with pico de gallo, cilantro, and lime for a bright, smoky salsa. An easy, flavor-packed grilling recipe that comes together in about 30 minutes.
Total Time: 30 minutes
Servings: 2
Chili Rubbed New York Strip Ingredients
Steak and Chili Rub:
2 10-ounce Pre New York Strip steaks
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon cumin
1 teaspoon white pepper
1 teaspoon smoky paprika
3 tablespoons grapeseed oil or other high-heat oil
Roasted Corn Salsa:
3 ears of corn, husks on and tops trimmed
1 tablespoon grapeseed oil or other high-heat oil
1 cup mild salsa or pico de gallo
½ cup cilantro, chopped
1 lime, juiced
kosher salt, to taste
Instructions:
Remove steaks from refrigerator while grill preheats to two zones: one high heat and one medium-low heat, about 10 minutes.
Rub outside of corn husks with 1 tablespoon grapeseed oil. Place corn on medium-low side of grill and cook about 15 minutes, rotating every few minutes. Remove and tent with foil.
Stir together chili powder, brown sugar, cumin, white pepper, and smoky paprika in small bowl. Add 3 tablespoons grapeseed oil last to form thick, wet-sand mixture, then coat steaks all over with rub.
Oil grill grates with paper towel or basting brush. Place steaks on high heat and cook about 3 minutes per side.
Move steaks to medium-low zone and cook until internal temperature reaches 125-130º F for medium-rare.
Transfer steaks to plate and let rest at least 5 minutes.
While steaks rest, slice corn kernels off cobs into medium bowl. Add pico de gallo, lime juice, cilantro, and kosher salt to taste. Stir and set aside.
Serve chili rubbed New York Strip whole with generous amount of corn salsa.
Notes:
If rub begins to burn, slide piece of foil underneath steaks.
