New York Strip Steak with Grilled Artichoke and Grilled Corn Salad
Of all the lovely aromas of summer, there is something especially mouth-watering about the smell of grilled corn. Despite all our fond memories of eating corn on the cob, here we remove the kernels after grilling and use them in a warm salad for a fresh accompaniment to classic grilled New York Strip and a Napa Valley favorite, grilled artichoke. Versatile and always a crowd-pleaser, the Mira Jimmy D’s Red Blend Napa Valley 2016’s unique blend of Syrah, Cabernet Franc, and Petit Verdot is sufficiently robust to pair beautifully with all these big, smoky flavors. The wine’s vibrant fruit character and pleasant acidity bring a refreshing balance to this dish and create a perfect meal to enjoy outdoors on a warm summer’s evening.
New York Strip Steak
with Grilled Artichoke and Grilled Corn Salad
paired with Mira Jimmy D’s Red Blend Napa Valley 2016
Serves 4
2 New York Strips
Grape seed oil
Kosher salt
Black pepper
1 hour prior to cooking, remove steaks from the refrigerator and allow to come to room temperature. Rub grape seed oil over all surfaces of the steaks and season generously with kosher salt and fresh cracked black pepper. Grill over medium-high heat until just starting to firm to the touch for a medium-rare temperature. Set aside to rest before slicing and serving.
Grilled Artichoke
2 artichokes
1/2 Meyer lemon
2 tablespoons unsalted butter
1/2 bunch Italian parsley
Grape seed oil
Kosher salt
Set up a steamer on the stovetop with at least one inch of water. Trim the artichoke ends and cut in half. Using a spoon, remove the bristly choke from the center of the artichoke. Thinly slice the Meyer lemon and remove any seeds. Arrange the artichoke halves in the steamer, sprinkle with salt, and then top with slices of Meyer lemon. Cook until just tender, checking with the tip of a sharp paring knife. Remove from the steamer and add half a teaspoon of butter to each half, allowing it to melt in between the leaves. Set aside until ready to grill, or cover and refrigerate for up to a day. To grill, coat each artichoke half lightly in grape seed oil and cook over medium-high heat until nicely crisped and brown. Serve with aioli and garnish with chopped Italian parsley.
Grilled Corn Salad
4 ears corn
1 bunch green onions
3 tablespoons extra-virgin olive oil
1 tablespoon Banyuls vinegar (see note)
1/2 Meyer Lemon
Grape seed oil
Kosher salt
Husk the corn and remove as much of the silk as possible. Coat each ear and all the green onions lightly in grape seed oil and season generously with salt. Grill over medium heat with the grill lid closed, rotating the ears every few moments to achieve a light browning over the entire ear. The onions will cook faster take them off the grill once they are tender and lightly browned. It is fine if some corn kernels pop or char. Remove the corn from the grill and set aside until cook enough to handle.
When the ears are cool, take each ear and, holding it vertically on a cutting board, carefully cut away the kernels. Try not to cut too deep or you will get tough husk, and also go slowly so that the kernels don’t scatter off the board.
In a large bowl, whisk together the olive oil and vinegar. Finely slice the green onions and toss with the corn in the dressing. Adjust the seasoning with salt and the acid level with a squeeze of Meyer lemon juice, to taste. Serve warm.
Note: Banyuls vinegar, made from the slightly sweet wine produced along the French-Spanish border, offers a milder acidity and a bittersweet character that is wonderful in a wide range of dishes. If unavailable locally, you may be able to order it online, or otherwise substitute Sherry vinegar.
Aioli
1 egg yolk
2 garlic cloves
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt
Using a mortar and pestle or the edge of a chef’s knife and wooden cutting board, mash the garlic into paste. In a large bowl, whisk together the egg yolk, lemon juice, and mustard. Set the bowl on top of a towel or into a cold, towel-lined pot – any sort of base that allows you to whisk while adding the oil. While whisking, gradually add the olive oil. Start with just a few drops at a time, but as the aioli starts to come together you can add a bit more at a time until all the oil is incorporated. The mixture should never separate, if it does stop adding oil and continue whisking until it comes back together. When finished you can adjust the consistency with a few drops of lemon juice until it is light and spreadable.