Preheat gas or charcoal grill to 400°F.
In a bowl, combine salt, jalapeño powder, garlic powder and cumin. Season steaks generously on both sides with seasoning mixture.
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.
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 per serving, using Strip Steak: 237 Calories; 127 Calories from fat; 14.2 g Total Fat (5.5 g Saturated Fat; 5.9 g Monounsaturated Fat); 73 mg Cholesterol; 303.5 mg Sodium; 0.8 g Total Carbohydrate; 0.3 g Dietary Fiber; 25.1 g Protein; 1.7 mg Iron; 332.0 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 9.2 mg Niacin (NE); 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.6 mg Zinc; 27.0 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Riboflavin and Choline.