Spice-Rubbed NY Strip Steak with Avocado Lime Salsa

Our dinners have been really simple lately.

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Usually just fresh vegetables and some sort of protein, like grilled steak or chicken.

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But I’ve been needing to spice things up in the flavor department, so when I saw this recipe in a recent issue of Cooking Light, it was calling my name. Sign me up for anything with avocado and lime!

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Holy wow! The flavors in the spice rub and salsa are absolutely incredible. Mr. Peaches even said it tasted fancy-Mexican-restaurant-quality. (Score.)

Spice-Rubbed NY Strip Steak with Avocado Lime Salsa

This might be my new favorite spice rub for steak, and would be great idea for a dinner party. Just make the salsa and spice rub earlier in the day, then throw the steaks on before dinner.

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Oh it makes super delicious leftovers for breakfast too.

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peaches & cake

Spice-Rubbed NY Strip Steak with Avocado Lime Salsa
Recipe slightly adapted from Cooking Light, April 2013
Steak grilling tips from It Starts With Food, by Dallas and Melissa Hartwig
erves 2 plus leftovers

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  • 1 Tbsp. butter or clarified butter
  • ΒΌ cup finely diced red onion
  • 2 Tbsp. minced fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 1 Β½ Tbsp. extra-virgin olive oil
  • 2 tsp. finely chopped seeded serrano chile (the small deep green ones)
  • 1 large avocado, peeled and diced (For tips on dicing avocado, go here.)
  • ΒΌ tsp. + another ΒΌ tsp. Kosher salt, divided
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • Β½ tsp. garlic powder
  • Β½ tsp. chipotle chile powder
  • ΒΌ tsp. ground cinnamon
  • 2 (8-oz.) New York strip steaks (preferably grass-fed), brought to room temperature
  1. Take steaks out of refrigerator and let come to room temperature, about 30 minutes to 1 hour. Meanwhile, preheatΒ a large cast-iron skillet over medium heat for at least 10 minutes (or preheat an outdoor grill).
  2. Meanwhile, prepare salsa. Place red onion, cilantro, lime juice, olive oil, serrano chile, avocado cubes, and ΒΌ teaspoon Kosher salt in a bowl. Mix gently with your (clean) hands. Cover with plastic wrap and place in refrigerator until ready to use.
  3. Combine remaining ΒΌ teaspoon Kosher salt, cumin, paprika, garlic powder, chipotleΒ chile powder, and cinnamon in a small bowl; massage spice mixture over both sides of steaks.
  4. Add 1 Tbsp. butter to the hot cast-iron pan and swirl to coat the bottom (or grease a grill rack). Add steaks and cook until well browned on one side, about 5 minutes. Turn steaks with tongs and cook until desired degree of doneness:
  • Rare: About 3 minutes more
  • Medium-rare: About 4 minutes more
  • Medium: About 5 minutes more

5. Transfer steaks to a cutting board or plate; cover tightly with aluminum foil, and let rest 5 minutes. Trim off visible fat, then cut across the grain into thin slices with a very sharp knife. Serve with avocado salsa.

  • Yum! That’s a great looking meal!!

    • Meg

      Thanks! It was! You should give it a try! Totally paleo!

      • Definitely will! I made a salad with hand-made avocado dressing recently (post went up on Friday, I think) and it was amazing – but now I have GOT to put some on steak! Thanks Meg!

        • Meg

          Avocados are my life. I wish they wouldn’t brown so quickly!

          • Eh – it’s just an excuse to eat them that much faster! Like we needed one…

    • Brie McKee Alasfour

      We just made this tonight and it was absolutely DELISH!!!! Definitely going to put it on the list of staple meals!!! Thanks, Meg!!!

      • Meg

        Shut up Brie!! That’s fantastic. Thanks for sharing. I love connecting with you through the blog! Hugs to you and Jaz from me and Dan. :)

    • Yes, love the way it was presented!

      • Meg

        Thank you!

  • Looks delicious!!! Love the combination of spices!!

    Mr. & Mrs. P

    • Meg

      It was! The spices were unexpected but so delicious together. Try it!

  • I’m not a huge steak eater, but this??? This would make me one. For sure!!

    • Meg

      Yeah!! do it!! I didn’t used to be either but recently incorporated more into my diet to get more protein.

  • Yum! I’m a vegetarian but the avocado dip looks tasty!

  • Mmmmm! Cumin is absolutely one of the geographical “flavor prints” of cuisine that we’re covering in our spice workshop! http://bit.ly/16kC3Iy

    • Meg

      I know I would LOVE to attend one of those workshops if I lived in NYC! Cumin makes everything better. Love the concept of your biz!!!