Spice-Rubbed NY Strip Steak with Avocado Lime Salsa

Our dinners have been really simple lately.

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Usually just fresh vegetables and some sort of protein, like grilled steak or chicken.

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But I’ve been needing to spice things up in the flavor department, so when I saw this recipe in a recent issue of Cooking Light, it was calling my name. Sign me up for anything with avocado and lime!

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Holy wow! The flavors in the spice rub and salsa are absolutely incredible. Mr. Peaches even said it tasted fancy-Mexican-restaurant-quality. (Score.)

Spice-Rubbed NY Strip Steak with Avocado Lime Salsa

This might be my new favorite spice rub for steak, and would be great idea for a dinner party. Just make the salsa and spice rub earlier in the day, then throw the steaks on before dinner.

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Oh it makes super delicious leftovers for breakfast too.

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peaches & cake

Spice-Rubbed NY Strip Steak with Avocado Lime Salsa
Recipe slightly adapted from Cooking Light, April 2013
Steak grilling tips from It Starts With Food, by Dallas and Melissa Hartwig
erves 2 plus leftovers

Printer-friendly version

  • 1 Tbsp. butter or clarified butter
  • ¼ cup finely diced red onion
  • 2 Tbsp. minced fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 1 ½ Tbsp. extra-virgin olive oil
  • 2 tsp. finely chopped seeded serrano chile (the small deep green ones)
  • 1 large avocado, peeled and diced (For tips on dicing avocado, go here.)
  • ¼ tsp. + another ¼ tsp. Kosher salt, divided
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. chipotle chile powder
  • ¼ tsp. ground cinnamon
  • 2 (8-oz.) New York strip steaks (preferably grass-fed), brought to room temperature
  1. Take steaks out of refrigerator and let come to room temperature, about 30 minutes to 1 hour. Meanwhile, preheat a large cast-iron skillet over medium heat for at least 10 minutes (or preheat an outdoor grill).
  2. Meanwhile, prepare salsa. Place red onion, cilantro, lime juice, olive oil, serrano chile, avocado cubes, and ¼ teaspoon Kosher salt in a bowl. Mix gently with your (clean) hands. Cover with plastic wrap and place in refrigerator until ready to use.
  3. Combine remaining ¼ teaspoon Kosher salt, cumin, paprika, garlic powder, chipotle chile powder, and cinnamon in a small bowl; massage spice mixture over both sides of steaks.
  4. Add 1 Tbsp. butter to the hot cast-iron pan and swirl to coat the bottom (or grease a grill rack). Add steaks and cook until well browned on one side, about 5 minutes. Turn steaks with tongs and cook until desired degree of doneness:
  • Rare: About 3 minutes more
  • Medium-rare: About 4 minutes more
  • Medium: About 5 minutes more

5. Transfer steaks to a cutting board or plate; cover tightly with aluminum foil, and let rest 5 minutes. Trim off visible fat, then cut across the grain into thin slices with a very sharp knife. Serve with avocado salsa.

16 responses to “Spice-Rubbed NY Strip Steak with Avocado Lime Salsa

  1. Yum! That’s a great looking meal!!

  2. Looks delicious!!! Love the combination of spices!!

    Mr. & Mrs. P

  3. I’m not a huge steak eater, but this??? This would make me one. For sure!!

  4. Yum! I’m a vegetarian but the avocado dip looks tasty!

  5. Mmmmm! Cumin is absolutely one of the geographical “flavor prints” of cuisine that we’re covering in our spice workshop! http://bit.ly/16kC3Iy

    • Meg

      I know I would LOVE to attend one of those workshops if I lived in NYC! Cumin makes everything better. Love the concept of your biz!!!


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