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Grilled NY Steak With Cornbread Salad

Prep Time

20 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

East Coast meets the South. Cornbread ain't meant for just chili. Add another use for cornbread to your repertoire and pair that New York cut with this beautifully, well-balanced salad that's got a little bit of everything.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 3/4 Cup flour

  • 3/4 Cup cornmeal

  • 1/4 Cup sugar

  • 1 1/2 Teaspoon baking powder

  • 1 Teaspoon baking soda

  • 1/2 Cup green onion, thinly sliced

  • 2 Teaspoon jalapeño, minced

  • 1 1/4 Cup buttermilk

  • 2 Large eggs

  • 1/4 Cup unsalted butter, melted and cooled

  • 2 New York strip steaks

  • salt and pepper

  • 2 Tomatoes, Heirloom, cut into 1/2" pieces

  • 1 avocado, sliced

  • 1 red onion, sliced

  • 1 green bell peppers, sliced

  • 1 lemon, juiced

  • 1 Tablespoon olive oil

Steps

  • 1

    When ready to cook, start the Traeger grill, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    Grill350 ˚F

  • 2

    To make the cornbread (should be made the day before): Butter a 13x9x2 metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño.

    Ingredients

    • 3/4 Cup flour

    • 3/4 Cup cornmeal

    • 1/4 Cup sugar

    • 1 1/2 Teaspoon baking powder

    • 1 Teaspoon baking soda

    • 1/2 Cup green onion, thinly sliced

    • 2 Teaspoon jalapeño, minced

  • 3

    Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).

    Ingredients

    • 1 1/4 Cup buttermilk

    • 2 Large eggs

    • 1/4 Cup unsalted butter, melted and cooled

  • 4

    Place cornbread on the grill and cook 25 minutes or until cornbread is lightly browned on the top and a toothpick inserted into the center comes out clean. Let cornbread cool completely. Remove cornbread from pan by flipping the pan upside down onto a clean cutting board. Tap the bottom of the pan until the cornbread comes out. Remove pan and cut corn bread into ½”x ½” cubes. Place the cubes on a sheet tray and allow to dry out overnight.
  • 5

    For the Steaks: Season each side generously with salt and pepper. When ready to cook, start the Traeger grill on Smoke.

    Ingredients

    • 2 New York strip steaks

    • To Taste salt and pepper

  • 6

    Place the steaks directly on the grill and cook 30 minutes or until the internal temperature registers 120 degrees F.

    Grill350 ˚F

    Probe120 ˚F

  • 7

    Remove steaks from grill and increase the temperature to High, allowing grill to preheat with the lid closed for 10 minutes.
  • 8

    Place steaks back on the hot grill and cook 3-4 minutes each side or until the internal temperature registers 130 degrees for medium rare. Remove from the grill and let rest.

    Grill450 ˚F

    Probe130 ˚F

  • 9

    While the steaks are resting, combine tomatoes, avocado, onion, pepper, and dried out cornbread. Drizzle with olive oil, lemon juice and season with salt and pepper. To serve place and heaping pile of salad on each plate and top with steaks. Enjoy!

    Ingredients

    • 2 Tomatoes, Heirloom, cut into 1/2" pieces

    • 1 avocado, sliced

    • 1 red onion, sliced

    • 1 green bell peppers, sliced

    • 1 lemon, juiced

    • To Taste salt and pepper

    • 1 Tablespoon olive oil

Cooking Notes

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