Spicy Jalapeño Grilled Strip Steak
Kick up weeknight steak with a quick spice rub of jalapeño, garlic and cumin, then grill Strip Steaks to juicy medium-rare in about 20 minutes. Let rest, slice against the grain and serve with your favorite sides for big Texas flavor.
Cook Time: 20 Minutes
Servings: 4 Steaks
Ingredients: 5
Ingredients
Preparation
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Step 1
Preheat gas or charcoal grill to 400°F.
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Step 2
In a bowl, combine salt, jalapeño powder, garlic powder and cumin. Season steaks generously on both sides with seasoning mixture.
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Step 3
Place steaks on oiled grates and grill for approximately 8 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 8 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak.
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Step 4
Transfer steaks to a platter and let rest for 5-10 minutes before slicing against the grain. Let stand for at least 3 minutes (temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium).
Nutrition Information
237 Calories
5.5g SAT FAT
25g PROTEIN
1.7 mg IRON
4.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Strip Steaks: Also known as New York Strip, it’s cut from the beef short loin and is known to be very tender and lean with a great beefy flavor. Due to its rich marbling, this is a great cut for grilling or pan-searing.
Jalapeño Powder: Made from dried, ground jalapeño peppers. It provides mild to moderate heat and adds a smoky, peppery flavor that complements grilled beef without overpowering it.
Garlic Powder: Your favorite seasoning, just dehydrated and finely ground. It’s a concentrated version of raw garlic, making it easy to add to any dish.
Cumin: A warm, earthy spice made from dried seeds. It has a distinctive nutty, slightly peppery flavor with a hint of citrus. Use it in curries, chili, and stews.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What's a common mistake when grilling Strip Steaks?
Flipping the steaks too often is a common mistake. Allowing the steak to cook undisturbed helps develop a flavorful crust and prevents sticking. For best results, flip the steak only once during grilling.
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Why should steaks rest after grilling?
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cutting into the steak immediately after grilling can cause valuable juices to escape.
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What side dishes pair well with jalapeño-spiced Strip Steaks?
These steaks pair well with grilled vegetables, roasted potatoes, Mexican street corn, rice pilaf, baked sweet potatoes, or a fresh garden salad. Their bold seasoning also complements black beans, avocado salsa, and grilled peppers.
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