Grilled New York Strip Steak with Fresh Corn Salsa Recipe
This flavorful recipe features grass-fed New York strip steaks marinated in a tangy soy and honey mustard blend, grilled to medium-rare perfection, and served with a fresh and vibrant corn salsa garnish. The corn salsa combines steamed sweet corn with cherry tomatoes, jalapeno, feta cheese, red onion, fresh herbs, and a light honey-lime dressing, providing a delicious contrast to the juicy grilled steak. Perfect for a hearty yet fresh meal, this dish is ideal for summer grilling and entertaining.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Steak and Marinade
- 2 Grass-Fed New York Strip Boneless Beef Steaks (~10 oz each)
- ¼ cup low sodium soy sauce
- 2 tbsp hot honey mustard
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Corn Salsa
- 4 corn stalks (shucked)
- 1 cup cherry tomatoes (diced)
- ½ jalapeno (finely diced)
- ½ cup feta cheese (crumbled)
- ¼ cup red onion (diced)
- ½ cup cilantro (finely diced)
- ¼ cup basil (chiffonade)
- 1 tbsp honey
- 1 tbsp champagne vinegar
- 1 tbsp olive oil
- ½ lime (juiced)
Instructions
- Marinate the Steak: Up to 1-24 hours before grilling, place both steak filets into a plastic bag and pour in soy sauce, hot honey mustard, sea salt, and cracked black pepper. Seal the bag and massage gently to coat the steaks evenly. Refrigerate to marinate for optimal flavor.
- Bring Steaks to Room Temperature: About 30 minutes prior to grilling, remove the steaks from the refrigerator to allow them to come to room temperature. This ensures even cooking.
- Steam the Corn: Fill a shallow skillet with water and bring to a boil. Place a steamer basket in the skillet and add the shucked corn. Cover with a lid and steam for 4-6 minutes until the kernels are bright yellow and tender.
- Shave the Corn Kernels: Allow the corn to cool briefly. Place a small bowl upside down inside a larger bowl, then hold the cooked corn upright on the small bowl. Carefully shave the kernels downward with a knife so they fall into the larger bowl—this makes removing kernels easy and neat.
- Prepare the Corn Salsa: Remove the small bowl and add diced cherry tomatoes, jalapeno, crumbled feta cheese, diced red onion, chopped cilantro, chiffonade basil, honey, champagne vinegar, olive oil, and lime juice to the bowl with corn. Toss well to combine and season with salt to taste.
- Grill the Steaks: Preheat the grill to 450-500°F until very hot. Place the steaks on the grill and close the lid. Grill the first side for 3-4 minutes, testing if the steak releases easily from the grates before flipping. Flip the steaks and grill for another 2-3 minutes until an internal thermometer reads 130°F for medium-rare.
- Rest the Steaks: Remove steaks from the grill and let them rest for 10 minutes. This allows juices to redistribute and the temperature to rise to medium doneness.
- Slice the Steaks: Identify the direction of the muscle fibers (grain) and slice the steak thinly against the grain at a 90-degree angle for tender pieces.
- Serve: Plate the steak slices with the fresh corn salsa on top, as a salad, or in taco shells for a delicious presentation and eating experience.
Notes
- Marinate the steaks anywhere from 1 to 24 hours to build flavor intensity.
- Allowing steak to come to room temperature before grilling ensures even cooking throughout.
- Steaming corn preserves its natural sweetness and keeps it tender.
- Resting steaks post-grill is crucial to juicy, flavorful meat.
- Slicing against the grain makes the steak easier to chew and more tender.
- Corn salsa works great as a versatile garnish for salads, tacos, or as a topping.
- Adjust jalapeno quantity according to your preferred spice level.
