- 3 Roma tomatoes
- 2 ears sweet corn
- 1 bunch green onions, trimmed
- 1 jalapeño pepper
- 2 teaspoons canola oil
- 4 (10-ounce) New York strip steaks, each about 1 1/4-inch thick, trimmed of excess fat
- 1 teaspoon coarse sea salt, divided
- 1 teaspoon coarsely ground black pepper
- Juice of 1 lime
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.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.