NY Strip w/Grilled Corn Salad Hoecake

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2 users rated this recipe an average rating of 2.0
Yields:
About 24
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NY Strip w/Grilled Corn Salad Hoecake

Ingredients
1
14 ounce new york strip
 
extra virgin olive oil
 
blackened seasoning
 
salt & pepper
1/2
cup cilantro (leaves left whole for garnish)
5
ears sweet corn (husk & hairs removed)
1
red bell pepper (small dice)
1
green bell pepper (small dice)
1
jalapeno (deseeded, small dice)
4
limes (juiced)
2
tablespoons cilantro (minced)
1/2
teaspoon cumin
1/4
cup extra virgin olive oil
2
teaspoons blue agave nectar
5
tablespoons agave silver tequila
 
salt & pepper
1/2
cup organic all-purpose flour
2
cups organic med-grind cornmeal
2
large eggs (whisked)
1 1/2
buttermilk
1/4
pound sharp white cheddar
2
tablespoons melted butter
1
lime (juiced)
1
extra virgin olive oil

Directions

  1. Salt, pepper & oil each ear of corn, grill over medium-high heat until toasted. Cut the corn from the ear mix the corn and all remaining ingredients from the corn salad together & refrigerate.
  2. Add salt, blackening seasoning and oil to steak. Grill about 5-7 minutes on both sides, once the meat has reached about medium doneness, remove from heat and set aside to rest.
  3. Mix all ingredients together for the hoe-cake and form small 1/4-inch discs, should make about 24.
  4. Add oil to skillet or griddle (cast iron preferred) and cook hoe-cakes over medium high heat until golden brown on both sides, Set aside.
  5. Put all ingredients from aioli in a blender and mix until the peppers are completely cut up. Put in a drizzle bottle
  6. Once the meat has rested, take and slice on the bias into 24 thin slices.
  7. Add a slice to each of the hoe-cakes. Top each one with a spoonful of corn salad. Drizzle the chipotle aioli over each piece.
  8. Garnish with cilantro leaves and serve.

Chipotle Aioli

Ingredients

1
cup mayonnaise
1
lime (juiced)
2
tablespoons chipotle peppers w/adobe sauce
 
Pinch salt
 
Pinch pepper

Directions

  1. Combine ingredients.
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