Recipe brought to you by @annavoloshynacooks
Ingredients
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2 Silver Fern Farms 100% Grass-fed New York Strip Steaks, room temperature
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Olive oil
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Salt
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Pepper
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3 medium squash, sliced lengthwise ⅛ inch thick
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2 medium corn, peeled from outer leaves
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½ cup EVOO
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2 Tbsp champagne vinegar
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¼ cup chopped mixed herbs (basil, parsley, dill, oregano, etc), finely sliced
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¾ tsp salt
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½ tsp sugar
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½ tsp Aleppo pepper
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¼ tsp fresh black pepper
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1 clove garlic
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Olive oil
General
For the squash salad
Method
Step 1
Preheat your grill as usual.
Step 2
Sprinkle the steak on both sides with a generous pinch of salt. Leave for 15 to 30 min to properly season.
Step 3
Meanwhile, brush the corn with olive oil and throw it on a grill. Toss the squash strips with a couple of tablespoons of olive oil and sprinkle with salt. Grill them on both sides until soft and nicely charred - 1 to 2 min per side. Turn the corn, and grill evenly on all sides until it's soft and charred.
Step 4
Mix all the ingredients for the salad dressing. Slice the kernels off of the cob and place them into a bowl. Add the zucchini and toss everything with the dressing. Leave to marinate.
Step 5
Pat-dry the steak with a paper towel. Brush with olive oil and sprinkle with a bit more salt and black pepper. Grill to your desired doneness. Medium-rare is recommended. Rest the steaks for at least 5 minutes before slicing. Serve it with the warm squash salad.
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