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Any day that you can cook grilled steaks is a good day, don’t you think? Not sure about you, but I feel excited when grilling out. Am I crazy? Don’t you love the way the food smells as it is sizzling over hot coals? Of course, the primo moment is taking that first delicious, smoky bite of a thick, juicy steak. Better yet, a New York strip seared to perfection and topped with a grilled tomatillo salsa verde. Oh yeah. THIS is happening.
Grilling out? You’ve gotta try this recipe for Mesquite Grilled Steaks with Grilled Tomatillo Salsa Verde.
So I haven’t quite decided what my favorite part is about this steak recipe. Is it the beauty of a smoky-seared steak, simply seasoned and grilled to perfection?
Or is it the crave-worthy mesquite infused grilled tomatillo salsa verde?
Let’s just call it a tie. These grilled steaks are damn good. Uncomplicated with a twist. Simple yet unexpected. The combination of mesquite wood smoke, tender steak, and authentic salsa verde is mouthwatering.
Grilling is easier than you think with smoking chips. We were able to create so much flavor using Western Premium BBQ Smoking Chips. You can find these in the grilling section of the lawn and garden department of your local Walmart.
In this post we will talk about how we used Western Premium Mesquite smoking chips to achieve awesome results with our steaks and salsa verde. You can also visit www.westernchipmaster.com to watch a how-to video, get great recipes, and play the instant win recipe match up. You’ve got a chance to win Walmart Gift Cards and Western BBQ Gift Packs.
Ingredients Needed for Grilled Steaks + Tomatillo Salsa Verde:
- 6 New York Strip or sirloin steaks
- Olive oil
- Steak seasoning
- Serrano or jalapeno peppers
- Fresh cilantro
- Sea salt & cracked black pepper
For this steak recipe, you can use any steak you want. We decided to go with nice, tender New York strip steaks. Another great meat option would be sirloin. Look for beef that is fresh, red, and firm when chilled. When purchasing meat, avoid meat that is brown or gray around the edges.
Using Western Premium wood chips infuses the beef with so much flavor and allows you to create wonderful meals without a lot of effort. But for a little showmanship, let’s talk about this homemade tomatillo salsa. Guys. This is legit.
I love tomatillos. They are small and tart and have a taste similar to a green tomato. And you know how I love me some green tomatoes. Tomatillos are a regular ingredient in Mexican cuisine. The beautiful color and tangy flavor of the tomatillo makes them ideal to use in salsa verde, sauces, soups, stews, preserves, and more.
TIP: You can adjust the heat of your salsa by removing the seeds and membranes of all or part of the peppers. For our recipe, we used two fully seeded jalapenos for a smoky, mild flavor.
How to make Grilled Tomatillo Salsa Verde:
I know everyone is excited about wood smoke and red meat, but the first step is to prepare the Grilled Tomatillo Salsa Verde. No worries, it is so easy.
- In a charcoal grill, prepare a fire. Place a handful (or two) of Western Mesquite Chips directly on your hot coals. You can also place the chips in a smoking tray on the grill.
- Grill the tomatillos, onion, jalapenos, garlic, and lime halves over the charcoal fire. Cook for about 6 minutes, turning frequently, until the vegetables are slightly soft and are slightly charred.
- Place the grilled vegetables in a blender or food processor. Use 2 – 4 of the grilled cloves of garlic. (Reserve the remaining garlic for your next grilling creation.) Juice the grilled lime and add the juice to the blender. Add the cilantro, salt and pepper. Process until you have a chunky sauce and set aside.
I like to add a handful of the Western Smoking Chips before I cook the vegetables. Then later, I will add another handful before grilling the steaks. I’m all about the flavor.
We decided to use Mesquite smoking chips for a Southwestern flair to this recipe, as we are serving it Tex-Mex style. However, Western Premium Hickory smoking chips are also a great choice for this recipe and all of your grilled beef. You can even mix and match wood chips to create your own flavor combinations.
TIP: To prepare in a gas grill, preheat grill to medium-high. Place Western Mesquite Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill.
The smoky tomatillo salsa is thick and chunky, with bites of caramelized onion, tangy tomatillo, jalapeno and garlic. No lie, I could eat this salsa verde on everything. It makes a great chip dip, too.
TIP: To make your sauce thinner, add a bit of water and process it until the salsa is smooth.
There is a hint of mesquite flavor from the smoking chips in every bite, but just a little. BONUS: This recipe makes about 4 cups of salsa verde so there is plenty to go around.
How to make Mesquite Grilled Steaks:
Now that the salsa is ready to go and your mouth is watering and you can’t stand it any more…STEAK TIME!
- Place the steaks in a rimmed baking dish or pan. In a small bowl, combine the oil and steak seasoning. Pour over the steaks and coat both sides.
- Toss another handful of smoking chips on the charcoal.
- Next, place the prepared steaks on the grill and cook for 5 minutes with the grill lid closed. Then turn the steaks and cook for an additional 5 minutes with the grill lid closed.
- Remove the steaks from the grill to a wooden cutting board. Cover loosely with foil and rest for 10 minutes.
- To serve, slice the steaks against the grain. Spoon the grilled salsa verde over the top.
Due to variations in thickness of meat, grill type, and grill temperature, cooking times are approximate. I highly recommend preparing the steaks to medium rare.
TIP: To get the best results from the wood chips, keep the lid closed during cooking. You won’t regret it, because this allows the mesquite (or hickory) flavor to infuse the beef.
Can you smell these New York strips searing and sizzling to perfection?
Try these recipes featuring Western Premium BBQ Wood Chips!
Western BBQ has always been about finding the highest quality local flavors to provide the best barbecue experience for grillers everywhere. When Jerry Lawson started W W Wood Inc. In 1986, he sold hickory and mesquite logs to locals around Pleasanton, just south of San Antonio, Texas. He gathered wood from nearby farms and ranches, and sold it to nearby BBQ joints and backyard grillers .
Today, Western BBQ is still committed to creating amazing flavors by using high quality, natural woods for its customers nationwide. In fact, there are no chemicals used in any part of the manufacturing of its wood products, just local flavor. Eighty to 90 percent of the pecan, post oak and mesquite hardwoods come straight from Texas. This wood provides a higher efficiency than charcoal briquettes. So, not only does the wood provide better flavor, but also a more natural BBQ experience.
Tips + Serving Suggestions for this Recipe:
- Let the steaks come to room temperature before grilling. Just rub them in the oil and seasoning mixture and set them aside while you are preparing the salsa verde.
- While you are grilling the tomatillos and vegetables, slice the lime in half and put it right on the grill. The heat makes the lime easier to juice.
- Although you only use 2 – 4 cloves of garlic, go ahead and roast a whole head of garlic. Trust me, you’ll find another use for the extra, sweet-savory grilled garlic. (So good!)
- Mix and match the Western Premium BBQ Smoking Chips by using a handful of Mesquite and a handful of Hickory. The bold meets sweet smoke is heavenly.
- Remember to keep the lid closed while cooking. This locks in all of the flavor.
- Be sure to let the steaks rest for 10 minutes before slicing, because this gives them time to reabsorb their juices. Result? Juicy steak.
- My serving suggestion? Serve with beans, rice, guacamole and tortillas for a Tex-Mex feast.
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Mesquite Grilled Steaks + Grilled Tomatillo Salsa Verde
Cooked to perfection over a charcoal grill, these mesquite grilled New York Strip steaks are served with a zesty, fresh salsa verde made from grilled tomatillos, jalapenos, cilantro and more.
For the Mesquite Grilled Steaks
- 6 each New York strip steaks About 8 ounces each, 1 inch thick.
- 1/2 cup olive oil
- 6 teaspoons steak seasoning We recommend Jack Daniel's Steak Seasoning.
- Handful of Western BBQ Mesquite Smoking Chips You can use Hickory Smoking Chips if preferred.
For the Grilled Tomatillo Salsa Verde
- 12 tomatillos husks removed, halved or quartered
- 1 onion peeled and thick sliced
- 2 jalapenos sliced in half lengthwise, seeded
- 1 head garlic kept whole
- 1 bunch cilantro
- 1 lime halved
- 1/4 teaspoon sea salt more to taste
- 1/4 teaspoon freshly cracked black pepper more to taste
Place the steaks in a rimmed baking dish or pan. In a small bowl, combine the oil and steak seasoning. Pour over the steaks and coat both sides. Cover and set aside at room temperature.
In a charcoal grill, prepare a fire. Place a handful (or two) of Western Mesquite Chips directly on your hot coals. You can also place the chips in a smoking tray on the grill.
Grill the tomatillos, onion, jalapenos, garlic, and lime halves over the charcoal fire. Cook for about 6 minutes, turning frequently, until the vegetables are slightly soft and are slightly charred.
Place the grilled vegetables in a blender or food processor. Use 2 – 4 of the grilled cloves of garlic. (Reserve the remaining garlic for your next grilling creation.) Juice the grilled lime and add the juice to the blender. Add the cilantro, salt and pepper. Process until you have a chunky sauce and set aside.
Next, place the prepared steaks on the grill and cook for 5 minutes with the grill lid closed. Then turn the steaks and cook for an additional 5 minutes with the grill lid closed.
Remove the steaks from the grill to a wooden cutting board. Cover loosely with foil and rest for 10 minutes.
To serve, slice the steaks against the grain. Spoon the grilled salsa verde over the top and serve with beans, rice, guacamole and tortillas if desired.
To prepare in a gas grill, preheat grill to medium-high. Place Western Mesquite Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill.
Due to variations in thickness of meat, grill type, and grill temperature, cooking times are approximate.
Nutritional information is based on one 8-ounce steak per person and approximately one cup of salsa verde. Does not include any side dishes.