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.
Equipment
- Charcoal or gas grill
Ingredients
For the Mesquite Grilled Steaks
- 6 each New York strip steaks About 8 ounces each, 1 inch thick.
- ½ 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
- ¼ teaspoon sea salt more to taste
- ¼ teaspoon freshly cracked black pepper more to taste
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1Steak with about 1 cup of Salsa VerdeCalories: 449kcalCarbohydrates: 10gProtein: 51gFat: 22gSaturated Fat: 6gCholesterol: 138mgSodium: 230mgPotassium: 1047mgFiber: 2gSugar: 4gVitamin A: 270IUVitamin C: 20.1mgCalcium: 105mgIron: 5.1mg
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