On the way to meet the family for lunch one weekend, Jason asked what I loved most about cooking. It’s simple. I love to make a mess. I love prep. Chopping, cutting, mashing, processing. If I could get paid to chop herbs all day, I’d be in heaven.
And for the record: I hate cleaning up with the fire of a
hundred thousand suns.
Corn has been on crazy sale lately, for as low as 10 ears for $1. There are very few things you can do to corn on the cob to make it even better than it is, but grilling is one of them. Another warm evening, another dinner on the grill.
I cut. I chopped. I minced. I juiced. I shucked. And this time I even grilled. Putting a rub or marinade on a steak isn’t something I’d normally do – I’m a sea salt and cracked pepper girl. But I added the rub and I liked it. It went well with the salsa. About that salsa…
In a single word? Awesome. It would be great on chips (which is how we handled the leftovers), fish tacos, or as Jason suggested, served in homemade eggrolls (Yum!). Be warned – if we’re coming to your house and need to bring munchies, we’re bringing a big bowl of this salsa and a bag of chips.
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
Fresh ground black pepper
For the steaks:
2 NY strip steaks, at room temperature for 20-30 minutes
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 pepper
Soak 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.
Yields 2 servings
Adapted from Real Grilling by Jamie Purviance
Easy Grilled Asparagus
1 lb asparagus, washed and patted dry
Fresh ground black pepper
Toss asparagus with enough oil to lightly coat each piece. Season with a pinch of salt and several grinds of pepper. Place on the grill and cook 5-7 minutes, turning (more like rolling) once. Remove when the asparagus begins to brown.
Originally uploaded by Confections of a Foodie Bride.