Grilled NY Strip with Tomato, Corn & Peach Salad
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
Fire up your appetite with this Grilled NY Strip and Summer Salad! 🥩🔥 Juicy, perfectly seasoned strip steaks are seared to medium‑rare perfection, then sliced and paired with a vibrant salad of charred corn, juicy cherry tomatoes, ripe peach, and peppery arugula. Tossed in a bright red wine vinaigrette and sprinkled with fresh basil and oregano, it’s a light yet satisfying meal that celebrates the best of summer! 🌽🍅🍑✨
Ingredients
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2 NY Strip steaks (about 10 oz each)
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1 ½ tsp ButcherBox Anything Seasoning
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1 tbsp olive oil
For the Salad:
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1 large ear of corn, husked
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1 cup cherry tomatoes, halved
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1 ripe peach, pitted and sliced
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1 small shallot, finely sliced
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1 tbsp fresh oregano leaves, chopped
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1 small bunch basil leaves, torn
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2 cups baby arugula
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1 tbsp red wine vinegar
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2 tbsp extra virgin olive oil
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Salt and freshly ground black pepper, to taste
Mise en Place 🔪
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Mixing bowl
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Grill or Grill pan
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Knife and cutting board
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Paper Towels
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Tongs
Directions
Prep 🥒
Pat steaks dry with paper towels.
Rub with olive oil and season both sides with ButcherBox Anything Seasoning. Let rest at room temp while prepping the salad.
Heat grill to medium-high and lightly oil grates.
Grill corn 8–10 minutes, turning occasionally until charred. Let cool slightly, then cut kernels off the cob.
In a large bowl, combine grilled corn, cherry tomatoes, peach, shallot, oregano, basil, and arugula.
Drizzle with red wine vinegar and olive oil. Season with salt and pepper. Toss gently.
How to Cook 🍳
Increase grill to high heat.
Grill steaks for 4–5 minutes per side for medium-rare, or cook to your desired doneness. Transfer to a cutting board and let rest 5–10 minutes.
Slice steak against the grain.
Plate salad and top with steak slices.
Drizzle resting juices over the steak and garnish with extra oregano if desired.