Fiery Cornmeal Crusted New York Strip

A good steak on the grill is hard to beat. And, of course, the best place to start is with a fine piece of meat.

Nowadays, just about every supermarket has fine steaks. And nearly every town of any size also has a specialty shop such as L&M Meats in Grand Forks.

But back when I moved to Grand Forks nearly more than 37 years ago, the choices weren’t that numerous.

Yes, Laddie’s was here, but my favorite places to get a nice chunk of beef were City Produce, which used to be located on Dyke Avenue near the present BNSF yard, and Hoff’s Market, just down the street from the Herald on Second Avenue North.

It was a one of those two establishments that I picked up my first New York strip steak, which is still among my favorite cuts of beef.

Those thoughts came to mind after I saw the following recipe, which features a couple of New York strips that are seasoned with a Southwest Seasoning from McCormick’s Gourmet Collection and are coated with cornmeal

The recipe is billed as low-calorie, low-carbohydrates, low-fat and low-sodium. Combined with a nice piece of meat, it looks mighty enticing.

Fiery Cornmeal Crusted Steak
2 tablespoons McCormick Gourmet Collection Southwest Seasoning
2 tablespoons cornmeal
2 New York strip steaks, ¾-inch thick (about ¾ pound each)
Mix seasoning and cornmeal in shallow dish. Coat steaks generously with cornmeal mixture.
Grill steaks over medium-high heat 1 to 2 minutes per side or until seared. Reduce heat to medium. Grill additional 5 to 7 minutes per side or until desired doneness.

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