Cowboy Strip Steaks with Peach Salsa
I am still seeing luscious Georgia peaches in the supermarket these days. They are wonderfully sweet and juicy even in the later part of September no doubt! Peach salsa balances the sweet with the spicy in a surprisingly refreshing blend of flavors. Served with a spicy grilled steak and your taste buds will sing to you! We like to slice our steak in about a quarter inch thick slices so the chili powder bark does not overwhelm the flavor of the steak. You will need a very hot grill to achieve a crusty bark on the steak. On a super hot grill it only takes 4 minutes per side to create this wonderful spicy bark on these large New York Strip steaks. Let them rest for about 10 minutes before you sliced them so that the steaks have time to absorb their juices. This makes a great date night dinner for two.
1 lg peach cut into ½ inch cubes
2 kiwis, peeled and diced into ½ inch cubes
¼ cup of finely diced red onion
1 red jalapeno, stem, seeds, & ribs removed, finely diced
¼ cup of chopped cilantro leaves
1 lime juiced
Mix everything together in a medium size bowl.
Cowboy Strip Steaks
2 large 1 inch thick New York Strip steaks (about 1.4 lbs)
1 Tablespoon of Chipotle Chili Powder
Salt & Pepper
Bring the steaks to room temperature. Salt & pepper both sides of the steak. Rub the chili powder onto both sides of the steak. Light a charcoal grill. When the coals are ash grey, it is time to grill. Grill the steaks over direct flame 4 minutes per side with the cover on and the vent fully open. Let the steaks rest for about 10 minutes before slicing. Slice the steak into a quarter inch thick slices. Serve with the peach salsa.