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Grilled NY Steak with Cornbread Salad

Grilled NY Steak with Cornbread Salad

By Traeger Kitchen

Cornbread isn't just for 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. Plan to make the cornbread the day before you serve the salad so it has time to dry into croutons.

Prep Time

20 Minutes

Cook Time

45 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
Cornbread
Unsalted butter, for greasing
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
1 1/4 Cup buttermilk
2 Large eggs
1/4 Cup (1/2 stick) unsalted butter, melted and cooled
NY Steak
2 New York strip steaks
To Taste kosher salt
To Taste freshly ground black pepper
Salad
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

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!

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