Grilled NY Steak with Cornbread Salad

Steps

• 1

  Make the cornbread: When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  Grease a 9 x 13-inch metal baking dish with butter.

  Ingredients

  •  Unsalted butter, for greasing

• 3

  In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda. Stir in the green onions and jalapeño.

  Ingredients

  • 3/4 Cup all-purpose flour

  • 3/4 Cup yellow cornmeal

  • 1/4 Cup Sugar

  • 1 1/2 Teaspoon kosher salt

  • 1 1/2 Teaspoon baking powder

  • 1 Teaspoon baking soda

  • 1/2 Cup thinly sliced green onions

  • 2 Teaspoon minced jalapeño with seeds

• 4

  In a medium bowl or liquid measuring cup, whisk together the buttermilk and eggs, then whisk in the melted butter.

  Ingredients

  • 1 1/4 Cup buttermilk

  • 2 Large eggs

  • 1/4 Cup (1/2 stick) unsalted butter, melted and cooled

• 5

  Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).

• 6

  Transfer the batter to the prepared pan (it will come only about 3/4 inch up the sides of the pan).

• 7

  Place the baking dish on the grill grates, close the lid, and cook for 25 minutes, or until the cornbread is lightly browned on top and a toothpick inserted into the center comes out clean.

  350 ˚F / 177 ˚C

• 8

  Let the cornbread cool completely. Remove the cornbread from the pan by flipping the pan upside down onto a cutting board and taping the bottom until the cornbread releases. Cut the corn bread into ½-inch cubes. Spread the cubes in a single layer on a baking sheet and leave uncovered overnight to dry out.

• 9

  Make the NY steak: When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 10

  Generously season the steaks on both sides with salt and pepper.

  Ingredients

  • 2  New York strip steaks

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• 11

  Insert a probe horizontally into the center of a steak, avoiding any large pockets of fat. Place the steaks directly on the grill grates, close the lid, and cook until the internal temperature reaches 110˚F, about 30 minutes.

  225 ˚F / 107 ˚C

  110 ˚F / 43 ˚C

  Super Smoke

• 12

  Remove the steaks from grill and increase the temperature to 450˚F, allowing the grill heat with the lid closed for 10 minutes. For optimal results, set to 500˚F, if available.

  500 ˚F / 260 ˚C

• 13

  Return the steaks to the grill and cook until the internal temperature reaches 130˚F for medium-rare, 3-4 minutes per side, or to your desired temperature. Remove the steaks from the grill and let rest.

  500 ˚F / 260 ˚C

  130 ˚F / 54 ˚C

• 14

  While the steaks are resting, make the salad: In a large bowl, combine the tomatoes, avocado, red onion, green pepper, and cornbread cubes. Drizzle with the olive oil and lemon juice and season with salt and pepper.

  Ingredients

  • 2  heirloom tomatoes, cut into 1/2-inch pieces

  • 1  avocado, pitted and diced

  •  Sliced red onion

  • 1  green bell pepper, seeded and cut into 1/2-inch pieces

  • 1 Tablespoon Olive oil

  •  Juice of 1 lemon

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• 15

  To serve, scoop a heaping pile of salad onto each plate and top with the steaks. Enjoy!