Chef's Choice #4
“New York Strip paired with a California Salad”
Start with 2 large (12-16oz) NY Strip Steaks cut at least 1” thick.
Remove the steaks from the refrigerator 30 minutes before cooking to allow the meat to warm up to room temperature.
In a small bowl, make a rub with:
Olive Oil - 1 oz
Garlic Salt - 1 Tablespoon
Cracked Pepper - 1 teaspoon
Cumin - 1/2 teaspoon
Spoon rub over steaks and gently massage over entire surface.
Preheat Grill to medium high.
Once grill is smoking hot, lightly brush grill with melted butter.
Add steaks to hottest part of grill.
Flip once, cooking 5 minutes per side (for medium, 1 minute less for medium rare).
After 10 minutes, use tongs to grasp steaks together and stand up on edges, cooking all sides for 30-45 seconds.
Remove from heat and let the steaks “rest” for 5-10 minutes before serving.
Chop a combination of Bibb lettuce, Arugula, and Kale (enough total to fill two bowls). Add sliced tomato, avocado, cucumber, sunflower seeds, and green onion. Toss with Red Wine vinegar and olive oil. Season with sea salt and cracked pepper.
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