Ingredients

The following ingredients have 4 Servings
  • 4 New York strip steaks
  • 8 teaspoons Southwestern seasoning* divided
  • 1 cup fresh tomatoes diced (about 2 Roma tomatoes)
  • 1 avocado peeled and diced
  • 1/3 cup red onion peeled and diced
  • 1 Anaheim or New Mexico chile roasted, seeded and peeled*
  • 2 tablespoons cilantro finely chopped
  • 1 tablespoon lime juice

Instruction

  • Remove the steaks from refrigeration and allow to warm at room temperature. Toss the tomatoes, red onion, green chile, cilantro, lime juice, and 1/2 tsp of the Southwestern seasoning. Add the avocado and lightly fold in. Taste and season with a pinch or two of salt if needed. Preheat your grill to 450f (medium-high). Once your grill has been at 450f for 5 minutes, make sure your grill grates are clean and lubricate them using tongs with an oil soaked rag or paper towel. Season the steaks with the remaining Southwestern seasoning on all sides. Grill the steaks until they reach an internal temperature of 125f, about 4 minutes per side, for medium rare (temp will rise up to medium rare temps during the rest period). For medium, cook until reaching an internal temp of 130-135f, about 6 minutes per side. Let the steaks rest for at least 5 minutes on a raised rack above a plate. Serve the steaks topped with the pico.