Wagyu N.Y. Strip with Charred Corn, Heirloom Tomato & Basil Salad
This grilled Wagyu N.Y. strip pairs a juicy, medium-rare steak with a fresh summer salad of charred corn, heirloom tomatoes, and basil. Shaved Parmesan, balsamic glaze, and flaky sea salt bring everything together for a colorful steak dinner that's made for the grill.
Ingredients
- 2 Wagyu N.Y. Strip steaks, 1-inch thick
- Kosher salt and black pepper
- 1 tbsp olive oil, plus more for drizzling
- 2 ears corn, husked
- 2 large heirloom tomatoes, cut into wedges
- 1/4 cup fresh basil leaves, torn
- 2 oz shaved Parmesan
- 1 tbsp balsamic glaze
- Flaky sea salt
Instructions
- Season the steaks with kosher salt and black pepper and bring them to room temperature, about 30 minutes.
- Preheat the grill to high heat.
- Grill the corn, turning occasionally, for 8 to 10 minutes or until charred in spots. Let it cool slightly, then cut the kernels from the cob.
- Grill the steaks for 4 to 5 minutes per side for medium-rare.
- Transfer the steaks to a cutting board and let them rest for 5 minutes. Slice against the grain.
- Toss the charred corn, heirloom tomato wedges, and fresh basil with a drizzle of olive oil and a pinch of salt.
- Plate the sliced steak alongside the charred corn and heirloom tomato salad. Top with shaved Parmesan and finish with balsamic glaze and flaky sea salt.
Serving Tips
Start grilling the corn a few minutes before the Wagyu N.Y. strip steaks so the steak and salad components are ready at about the same time. Serve everything while still warm and finish the plate with extra fresh basil or shaved Parmesan if desired.
