Fire-Seared Strip with Skillet Corn

Ingredients

NY Strip (Reverse Sear + Open Flame)

• 2 NY strip steaks
• Kosher salt & freshly cracked black pepper
• Neutral oil (optional, for a light coat)

Charred Skillet Corn

• 4 ears fresh corn
• 1 jalapeño, diced
• ½ onion, diced
• Chipotle seasoning (a light sprinkle)
• 2 tbsp butter
• 2–3 cloves garlic, minced
• Lime juice (to finish)
• Kosher salt & black pepper
• Touch of oil (just enough to start the pan)

Grilled Zucchini

• 2 zucchini, scored
• Zesty vinaigrette of choice (for brushing)
• Chipotle seasoning

Chimichurri

• Al Frugoni chimichurri (prepared per bottle directions)
• Lime juice (use instead of vinegar)
• Finely diced onion or shallot (recommended)
• Chopped parsley (optional)

Directions

Fire-Seared NY Strip

1. Season steaks generously with salt and pepper. Let them sit at room temp while you get the grill going.
2. Set up your Big Green Egg for a reverse sear: start indirect to bring the steak up gently, then finish over open flame for the crust.
3. Cook indirect until the steak is just shy of your final doneness, then move to direct/open flame and sear hard on both sides until you have a deep crust.
4. Rest the steak 5–10 minutes, then slice against the grain.

Charred Skillet Corn

1. Heat a cast-iron skillet over medium-high heat with just a touch of oil. You want contact + char.
2. Cut kernels off the cobs. Add corn to the hot skillet and let it sit a bit so it chars before stirring.
3. Add diced jalapeño and onion. Season lightly with chipotle seasoning, salt, and pepper. Cook until the veg softens and corn has color.
4. Near the end, add butter and minced garlic. Cook 30–60 seconds until fragrant, then finish with a squeeze of lime.

Grilled Zucchini

1. Score zucchini, brush with vinaigrette, and season with chipotle seasoning.
2. Grill over direct heat until nicely marked and tender but not mushy. Set aside.

Chimichurri

1. Prepare Al Frugoni chimichurri per the bottle instructions, but use lime juice instead of vinegar.
2. Stir in finely diced onion/shallot. Add parsley if you want it extra green and fresh.

Serve

1. Plate sliced steak over or beside the charred corn. Add grilled zucchini on the side.
2. Spoon chimichurri over the steak. Finish with a little extra lime if you like it bright.

Tip: Keep the corn in contact with the cast iron and resist stirring too early—those little browned bits are the whole point.