Dry-aged Steaks with Grilled Salsa

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Dry-aged Steaks with Grilled Salsa

Whole Foods Market

Grilling tender dry-aged strip steaks alongside summery salsa ingredients will give you a great steakhouse experience at home. Be sure to have a cooler area of the grill prepared to shift the steaks to if they begin to cook too quickly.

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4
Servings
693
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Roma tomatoes
  • 2 ears sweet corn
  • 1 bunch green onions, trimmed
  • 1 jalapeño pepper
  • 2 Teaspoons expeller-pressed canola oil
  • 4 (10-ounce) dry-aged New York strip steaks, trimmed of excess fat
  • 1 Teaspoon coarse sea salt, divided
  • 1 Teaspoon coarsely ground black pepper
  • Juice of 1 lime

Directions

Prepare a grill for high-heat cooking. Brush tomatoes, corn, green onions and jalapeño on all sides with oil. Place the vegetables on the grill and cook, turning them frequently and removing them as they become soft and charred, about 5 minutes for green onions and jalapeño and 7 to 8 minutes for corn and tomatoes. Transfer to a cutting board.

Meanwhile, sprinkle steaks on all sides with 3/4 teaspoon of the salt and black pepper. Place steaks on the grill and cook 3 minutes; rotate each steak about 90 degrees (this will give you nice grill marks) and cook 3 more minutes. Flip steaks and repeat grilling and rotating process, cooking until steaks reach desired doneness, about 5 minutes more for medium-rare (145°F internal temperature). Transfer steaks to plates and let rest 5 minutes.

To make the salsa: Remove skin from tomatoes and dice the flesh; place in a large bowl. Cut kernels from corn ears and add kernels to the bowl. Slice green onions and add to the bowl. Split jalapeño and remove seeds and stem; finely chop flesh and add half of it to the bowl. Toss salsa with lime juice and remaining 1/4 teaspoon salt. Taste the salsa; if you would like it spicier, add the remaining jalapeño. Serve salsa with steaks.

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
47g
72%
Sugar
6g
N/A
Saturated Fat
18g
90%
Cholesterol
209mg
70%
Protein
52g
100%
Carbs
16g
5%
Vitamin A
41µg
5%
Vitamin B12
7µg
100%
Vitamin B6
1mg
57%
Vitamin C
24mg
40%
Vitamin E
1mg
5%
Vitamin K
69µg
87%
Calcium
50mg
5%
Fiber
3g
12%
Folate (food)
64µg
N/A
Folate equivalent (total)
49µg
12%
Iron
5mg
28%
Magnesium
81mg
20%
Monounsaturated
21g
N/A
Niacin (B3)
11mg
57%
Phosphorus
495mg
71%
Polyunsaturated
3g
N/A
Potassium
1130mg
32%
Riboflavin (B2)
0.4mg
24.9%
Sodium
623mg
26%
Thiamin (B1)
0.3mg
23.2%
Zinc
9mg
57%

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