This past weekend, I was watching The Kitchn again on Food Network and was inspired by Geoffrey Zakarian’s hanger steak recipe. He is such an amazing Iron Chef and it’s so inspiring to watch him cook.
On the show, the group made a steak and salsa recipe, much like my adapted version below. It was beyond easy – just chopped, season and grill most of the ingredients. The flavors are so complimentary of each other and the steak melts in your mouth.
I opted to use strip steaks instead of hanger steak for the sole reason I couldn’t find any hanger steak near me in any store or my local butcher. I think they were all saving it for themselves. It is the butchers cut and all!
Strip Steak with Grilled Salsa
- 2 8oz NY strip steaks
- 2 tablespoons chili seasoning
- 3 ears of corn, shucked
- 1 jalapeno, cut in half lengthwise and deseeded
- 1/2 red onion, sliced
- Olive oil, for drizzling
- Kosher salt & freshly ground pepper, to taste
- 2 tomatoes, diced
- 1 clove garlic, minced
- 2/3 cup torn cilantro leaves
- Juice of half a lime
- Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
- Preheat a grill to medium-high heat.
- Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill in a grill pan and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, lime juice and a drizzle of olive oil and toss well. Season to taste with salt and pepper. Let sit while the steaks grill.
- Cook the steaks, flipping only once, for about 8-10 minutes per side. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa. Enjoy!