Ingredients
- 4 ny strip steaks, pat dry
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon cumin
- 4 ny strip steaks, pat dry
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon cumin
- 2 shallots
- 2 clove garlic
- 2 clove jalapeno
- 3 tablespoon lime juice
- 1 teaspoon red wine vinegar
- 2 cup parsley
- 1 cup cilantro
- 1 cup mint
- 3/4 cup olive oil
- 4 ny strip steaks, pat dry
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon cumin
- 2 shallots
- 2 clove garlic
- 2 clove jalapeno
- 3 tablespoon lime juice
- 1 teaspoon red wine vinegar
- 2 cup parsley
- 1 cup cilantro
- 1 cup mint
- 3/4 cup olive oil
- 4 ear corn (parboiled, drained, ice bathed, and removed from cob)
- 2 ear avocado, medium dice
- 1 ear jalapeno, minced
- 1 clove garlic, mashed into paste with pinch of salt
- 1 clove tomato, medium dice
- 2 tablespoon cilantro, chopped
- 1/3 cup red onion, small dice
- 1 teaspoon salt, adjust to taste
Preparation
Baking Directions:
SteaksMix together spices in a small bowl.
Sprinkle evenly over strip steaks.
Heat oil in a heavy sauté pan over medium-high heat.
Add steaks and cook 4-5 minutes per side or until desired doneness (120 degrees for rare and 125 degrees for medium rare, using an instant-read thermometer).
Transfer to a cutting board and tent with foil.
Kickin’ chimichurri saucePulse first three ingredients until well combined.
Wipe down sides.
Add remaining ingredients in food processor, slowly adding oil in at the end.
Season with salt and pepper.
Set aside.
Guaca “maiz“ — a corn and guacamole salsaGently fold all ingredients together in a bowl, keeping the avocado intact.
Season to taste.
Serving Directions:
Plating options: Slice the steaks across the grain and fan out on plate.
Spoon chimichurri over the steaks.
Use a metal round or tuna can with both sides removed with can opener, and fill with guaca “maiz.”
Remove metal round.
Top with a piece of cilantro.
Enjoy!
