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Grilled Strip Steaks with Avocado and Tomato & Corn Salsa

Brought to you by Wegmans.

Salsa
2 ears of corn, shucked
2 green onions, trimmed
1 Tbsp Wegmans Basting Oil
1 ripe avocado, peeled, pitted, 1/2-inch dice
3 medium tomatoes (about 1 lb total), 1/4-inch dice
Juice and zest of 1 fresh lime (about 1 Tbsp each)
1/4 cup Wegmans Extra-Virgin Olive Oil
1 Tbsp fresh chopped cilantro
Salt and pepper to taste 
 
Directions:
Preheat grill on MEDIUM 10 min.
Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
 
Baste corn and green onions with basting oil. Grill until tender and lightly browned (corn 5-8 min, green onions 2-3 min). Let cool.
 
Cut corn from cob. Thinly slice onions. Combine corn, onions, avocado, and tomato in medium bowl; toss to combine.
 
Whisk lime juice and zest, olive oil, and cilantro in small bowl. Pour over corn mixture; toss. Season to taste with salt and pepper.

Steak
4 Perfect Portions Strip Steaks (6 oz each)
Salt and pepper
3 Tbsp Wegmans Basting Oil, divided

Directions:Preheat grill on HIGH 10 min.Clean grill with wire brush; using a soft cloth, coat grill grate lightly with vegetable oil.
 
Season both sides of meat with salt and pepper. Lightly drizzle steaks with basting oil (too much oil will cause flare-ups on the grill).
 
Sear steak on grill 3-4 min, until it has changed color one-quarter of way up from bottom. Turn over; baste (brush seared side with remaining basting oil). Sear 2-3 min. Turn over; baste. Reduce heat to MEDIUM; close cover.
 
Cook 8-10 min to 5 degrees below desired internal temperature (refer to meat cooking guide for final internal temp). Check by inserting thermometer into thickest part of meat. Transfer steak to clean platter; let stand 5-10 min. 
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