Grilled New York Beef Steaks Recipe with corn salad. The meat is marinated overnight in scented herbs, shallots, garlic and olive oil. Salad is made from marinated with vinegar, sugar and turmeric mixed with paprika, shallots, aromatic herbs and spices. Also, hot pepper sauce is prepared for serving, jalapenos, chili powder, tomato juice and mustard. Share with friends: 
Photo of the dish: Kon Pulos Time: 8 hours. 50 minutes Difficulty: medium Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For steaks:
- 4 New York steaks, 225 g each each (portioned pieces, beef cut from the thin edge of the lumbar back carcasses)
- 1 tbsp. chopped curly parsley
- 3 tbsp. l chopped shallots
- 2 tbsp. l chopped fresh rosemary
- 1 tbsp. l chopped fresh thyme
- 1 clove garlic
- 1 tsp pink pepper peas crushed
- Extra Virgin Olive Oil
- Coarse salt and freshly ground black pepper
- Sea salt flakes
For corn salad:
- 2 tbsp. corn kernels (from about 4 ears)
- 1/2 tbsp. white wine vinegar
- 1 tbsp. l Sahara
- Coarse salt
- 1 tsp turmeric
- 2 lime juice
- 1/2 tbsp. extra virgin olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 shallot, diced
- 2 tbsp. l finely chopped fresh tarragon
- 1 tbsp. l finely chopped curly parsley
- 1 tbsp. l Amber spice mixes or 1 tsp. ground chili seasonings (chili powder recipe)
For hot sauce:
- 1/2 white onion, diced
- Rapeseed oil
- 1/2 small green bell pepper, chopped cubes
- 1/2 small red bell pepper, chopped cubes
- 1 large clove of garlic, finely chopped
- 1/2 small jalapenos, finely chopped
- 2 tbsp. l chili powder
- 1/8 tsp cayenne pepper
- 1/2 tbsp. good quality tomato juice
- 2 tbsp. l red wine vinegar
- 1/2 tsp Dijon mustard
- Coarse salt
Recipes with similar ingredients: beef, corn, spicy sauce, jalapeno peppers, sweet peppers, onions, shallots, Dijon mustard, wine vinegar, tomato juice, turmeric, lime juice, garlic, chili seasoning, ground cayenne pepper, rosemary, thyme
Recipe preparation:
- Marinate steaks: in a small bowl, mix the parsley, shallots, rosemary, thyme, garlic and peppercorns. Add olive oil so as to completely cover the spices. Steaks put in a container or sealed bag, add the marinade and mix. Put in the refrigerator for the night.
- Make a corn salad: put the corn in a bowl from neutral material. In a small stewpan of neutral mix white wine vinegar, sugar, 1 tsp. salt turmeric and 1/4 Art. water and bring the mixture to a boil. Pour it with corn cover with cling film and refrigerate overnight.
- Cook the hot sauce: grease the bottom of the large stewpan canola oil and put it on medium heat. Add onions, bell peppers, garlic and jalapenos. Steam vegetables 5 minutes to make them soft. Add chili powder and cayenne pepper. Fry the spices for 2 minutes. Add tomato juice, red wine vinegar, mustard and 1 tbsp. water, bring to a boil. Reduce the heat to low and cook for 10-15 minutes until the sauce get the consistency of ketchup. Pour it into a blender and grind until smooth. Add as needed 1 / 4-1 / 2 Art. water to dilute the sauce a little. Salt well coarse salt. (The sauce can be made in advance, up to three days, cover lid and keep in the refrigerator.)
- Preheat the grill to a moderate heat. Take out the steaks from marinade and salt well with coarse salt and season with black pepper. Fry for 4 minutes on each side to medium degree of frying. Give the steaks a break while you finish. cooking salad with corn.
- Drain the marinade from the corn. Add olive oil, lime juice and let stand for 5 minutes. Then add the Bulgarian peppers, shallots, tarragon, parsley, Amber spice mix and 1 tbsp. l hot sauce. Sprinkle steaks with a small amount of cereal sea salt. Serve meat with corn salad and small amount of hot sauce.
