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Grilled Steaks with Grilled Tomatillo Salsa Verde
Top these hickory wood smoked New York steaks with tangy & zesty grilled tomatillo salsa verde.
Ingredients:
6 New York strip/sirloin steaks½ cup olive oil6 TSP Jack Daniel’s Steak SeasoningFor the Salsa Verde:12 tomatillos, husks removed1 yellow onion, cut into quarters2 Serrano chiles2 garlic clovesSmall bunch of cilantro/corianderFreshly squeezed juice of 1 limeSaltFreshly ground black pepper
Directions:
- Place the steaks in a ceramic baking dish. In a small bowl, whisk together the oil and Jack Daniel’s Steak Seasoning. Pour over the steaks, making sure both sides are coated. Cover and set aside.
- To make the salsa verde, grill the tomatillos, onion, chiles, and garlic for about 5-6 minutes until they are cooked through and slightly charred. Transfer the vegetables to a blender, add the cilantro/coriander and lime juice, and process until you have a chunky sauce. Season with salt and pepper, pour into a bowl, and set aside.
- For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- When the grill is hot and the chips are smoking, place the steaks on the grill and cook for 5 minutes, then turn them over and cook for a further 5 minutes for medium-rare. Allow a longer time if you prefer your steak medium to well done. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
- Remove the steaks from the grill to a wooden board, cover with foil, and rest for 10 minutes.
- To serve, slice the steaks against the grain and spoon over the salsa verde.
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