Spice Rubbed NY Strip with Corn Succotash and Avocado

The weather is just starting to get warm and it has me itching for some summer cooking! I decided it was time to break out the grill and pregame! This grilled steak and corn succotash was exactly what I had been missing all winter long! Its what summers are made of!

For the Spice Rub
Makes about 1/4 cup

1 T Brown Sugar
​1 tsp Cumin
1 tsp Garlic Salt
1 tsp Coriander
1 tsp Chinese Five Spice
1 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Chipotle Chili Powder

Mix all of the spices in an airtight container. Can be stored in the pantry for up to a month

For the Steak
Serves 2

2 NY strip steaks at room temp ( I usually opt for free range, grass fed, medium thickness)
1 T Olive Oil
2 T Spice Rub
​
Preheat your grill to medium high heat. 
Rub the olive oil onto the steaks.
Sprinkle the dry rub onto the steaks and massage into the meat. You want to cover the whole steak. Let them rest for about 15 minutes with the rub mixture before throwing them on the grill. While they rest start the Succotash. 
Spray your grill with nonstick cooking spray (I like canola oil spray) and grill the steaks on medium high heat for 3-4 minutes per side depending on your desired degree on doneness. I like a medium rare steak. Take the steaks off the grill and let them rest in a baking dish for 10 minutes, you don't want to lose any of the juice! Slice the steaks and serve over the corn succotash with a spoonful of the steak juice. Top with the avocado slices and serve

You can serve this divided between two plates or double the recipe and serve it family style for your guests to serve themselves and enjoy!

For the Succotash
Serves 2

2 T Olive Oil
1 medium zucchini chopped
1 red bell pepper chopped
1 bag frozen corn kernels
1 bunch of scallions, white and light green parts chopped
1/2 tsp garlic salt
1/2 tsp salt
fresh ground pepper to taste
2 tsp sherry vinegar
2 tsp agave nectar
2 T chopped fresh cilantro
1 avocado sliced

Heat a large nonstick skillet over medium heat and add 2 T of olive oil. Saute the zucchini and red pepper over medium heat until they begin to soften and start to brown slightly, about 5 minutes. Add the corn to the pan and continue to saute for another 5 minutes. Add the scallions, garlic salt, salt, pepper, sherry vinegar, and agave to the corn mixture and continue to cook another 2 minutes, scraping up the bits from the bottom of the pan as you go. Turn the heat to low and start the steaks. Once the steaks are cooked, let them rest for 10 minutes. Turn the heat off the corn and stir in the cilantro.