Dry Aged Steaks With Grilled Salsa Recipes

HANGER STEAK WITH GRILLED SALSA

Steps:

• Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. 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 and place a cast-iron pan on one side of the grill.
• Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill 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, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
• Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. 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.

DRY-AGED STEAKS WITH GRILLED SALSA

Steps:

• Prepare a grill for high-heat cooking. Brush tomatoes, corn, green onions and jalapeño on all sides with oil. Place the vegetables on the grill and cook, turning them frequently and removing them as they become soft and charred, about 5 minutes for green onions and jalapeño and 7 to 8 minutes for corn and tomatoes. Transfer to a cutting board.
• 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.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• prepare a grill for medium high heat.
• oil grate.
• grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
• cut kernels from cobras and place in medium bowl.
• add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
• set salsa aside.
• coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
• grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
• cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
• transfer to a cutting board and let rest 10 minutes.
• return steak to grill just to recaps exterior, about 1 minute per side.
• transfer back to cutting board and slice against the grain.
• serve topped with salsa.