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Summer is the perfect time to fire up your grill and enjoy some time with family and friends. This simple, juicy steak recipe, paired with some fresh succotash, will be the talk of the night. Just pour yourself a glass of red wine to go with the steaks, and relax, mama!
RECIPE: Grilled Prime New York Steak With Summer Succotash
1 ear of corn, husk and silk removed
1 zucchini, cut into quarters lengthwise
1 red, yellow or orange bell pepper, filleted and core removed
3 lemons, cut in half
1/2 pound Romano beans
2 tablespoons olive oil
1/2 cup finely diced red onion
2 cup shelled and blanched edamame
1 bunch basil, chiffonade
6 8-ounce Prime New York steaks
1/4 cup olive oil
salt and cracked pepper
3-ounce fresh cheese (feta or cotija)
Preheat a gas or charcoal grill.
Cook corn over direct heat, turning frequently, until charred. Cool and remove kernels with a knife. Discard cob.
Toss zucchini, peppers and beans in oil and season with salt and pepper. Cook over direct heat until charred but not fully cooked.
Grill lemons on cut side only and set aside.
Cut zucchini, pepper and beans into bite-sized pieces and combine with onion, edamame and basil. Season with salt and pepper. Keep warm on the grill while cooking steaks.
Season the steaks with salt and pepper and place on a preheated grill. Cook for 3 minutes and then flip, making sure the steaks are placed in the same direction on the grill. Cook 3 minutes more and flip again, this time rotating the steaks 45 degrees. Repeat on the other side. Remove steaks from grill and rest for 5 minutes.
Garnish each steak with cheese and cilantro and serve with succotash and grilled lemon.