Spice-Rubbed New York Strip with Avocado-Lime Salsa

Photo: Marcus Nilsson; Styling: Tiziana Agnello

Serve with Herbed Corn Muffins and Quick Chilled Pea Soup.

Yield: Serves 4 (serving size: 3 ounces steak and 1/4 cup salsa)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 26 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 17.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 10.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.8g
  • Carbohydrate: 6.7g
  • Fiber: 4.1g
  • Cholesterol: 68mg
  • Iron: 2.2mg
  • Sodium: 361mg
  • Calcium: 34mg

Ingredients

  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped seeded serrano chile
  • 1 avocado, peeled and diced
  • 1/2 teaspoon salt, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon ground cinnamon
  • 2 (8-ounce) New York strip steaks, trimmed
  • Cooking spray
  • Herbed Corn Muffins
  • Quick Chilled Pea Soup

Preparation

  1. 1. Preheat grill to high heat.
  2. 2. Place first 6 ingredients in a bowl; gently stir in 1/4 teaspoon salt. Set aside.
  3. 3. Combine remaining 1/4 teaspoon salt, cumin, and next 4 ingredients (through cinnamon) in a bowl; rub spice mixture over both sides of steaks. Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut across the grain into thin slices. Serve with salsa.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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