Grilled NY Strip with Tomato, Corn & Peach Salad
Fire up the grill for this vibrant summer feast! Juicy NY Strip steaks are seared to perfection and paired with a fresh salad of charred corn, sweet peaches, cherry tomatoes, and peppery arugula. Tossed with herbs and a red wine vinaigrette, it’s a bold and refreshing combo that screams sunshine on a plate!
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Servings: 4
Ingredients
- 2 NY Strip steaks (about 10 oz each)
- 1 ½ tsp ButcherBox Anything Seasoning
- 1 tbsp olive oil
For the Salad:
- 1 large ear of corn husked
- 1 cup cherry tomatoes halved
- 1 ripe peach pitted and sliced
- 1 small shallot finely sliced
- 1 tbsp fresh oregano leaves chopped
- 1 small bunch basil leaves torn
- 2 cups baby arugula
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- 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.
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