Wednesday, August 29, 2012

Southwestern Strip Steaks with Avocado Pico de Gallo

As the summer wraps up to a close and the evenings aren't as long, I start turning to quicker recipes for everyday grilling.  Don't you?

Take last night for example.  After work, I didn't have a lot of time to get dinner together and we had things to do so I made these quick but fantastic tasting steaks in hardly any time at all.  Southwestern spice rubs pack a little heat and while the pico de gallo compliments that heat with the charred mild green chile, the avocado helps cool it out.

With all of that flavor going on, I needed a side dish that was not wimpy.  I turned to the bold tastes of Bush's Grillin' Beans for my side dish and served it with their Black Bean Fiesta Grillin' Beans.  It is probably my favorite variety of Grillin' Beans for anything with a Southwestern flare.  The black beans, yellow corn, and red peppers make a fiesta on your plate.

Best of all - minimal prep and cook time.  Spot on for everyday grilling!

Southwestern Strip Steaks with Avocado Pico de Gallo
Serves: 4
Prep time:  20 minutes    Cook time:  10 minutes


  • 4 New York strip steaks
  • 8 tsp Southwestern seasoning* divided
  • 1 cup fresh tomatoes, diced (about 2 Roma tomatoes)
  • 1 avocado, peeled and diced
  • 1/3 cup red onion, peeled and diced
  • 1 Anaheim or New Mexico chile, roasted, seeded and peeled*
  • 2 Tbsp cilantro, finely chopped
  • 1 Tbsp lime juice
  1. Remove the steaks from refrigeration and allow to warm at room temperature.
  2. Toss the tomatoes, red onion, green chile, cilantro, lime juice, and 1/2 tsp of the Southwestern seasoning.  Add the avocado and lightly fold in.  Taste and season with a pinch or two of salt if needed.
  3. Preheat your grill to 450f (medium-high).  Once your grill has been at 450f for 5 minutes, make sure your grill grates are clean and lubricate them using tongs with an oil soaked rag or paper towel.  
  4. Season the steaks with the remaining Southwestern seasoning on all sides.  
  5. Grill the steaks until they reach an internal temperature of 125f, about 4 minutes per side, for medium rare (temp will rise up to medium rare temps during the rest period).  For medium, cook until reaching an internal temp of 130-135f, about 6 minutes per side.   
  6. Let the steaks rest for at least 5 minutes on a raised rack above a plate.
  7. Serve the steaks topped with the pico.  
  • Southwestern seasoning - Tonight I used a 1:1 mix of a green chile rub from a small bottler and a store bought red Southwestern seasoning.  Here is the Southwestern rub recipe I make from scratch but tonight I was just grabbing stuff off the shelf.
  • Roasted pepper - For heat level, Anaheim is mild.  You can use about 1/4 cup of canned green chiles but roasting them brings so much more flavor.  For more about roasting chiles, check out this post Grilling 101:  How To Fire Roast Chiles.
Don't be shy with the seasoning.  You're Grillin' Bold here!  

If you want cross hatch marks, rotate the steak a quarter turn half way through each side's cooking time.
For extra seasoning, I tossed a few small chunks of mesquite wood on the coals just before adding the steaks.

Gratuitous Egg shot.  I just wish you could smell the aroma of mesquite smoke and grilling steaks coming out of the top.

The purpose of using the raised rack is to avoid the steaming effect that happens when placed directly on a plate.  That lets all your "steaky juicy goodness" escape.   If you don't have a rack like this, steal the one out of your toaster oven or microwave.  

Instead of piling the pico all on top of the steak, I like to do it a little offset like this.  Plus push the beans right up on that steak so their sauce mixes in.  It's a fiesta dagnabit!  

Bonus Recipe
The college football season kicks off tomorrow night and tailgating season is here.  It's always good to have a quick dip recipe up your sleeve, right?   I stole this from saw this on Bush's Facebook Page.

I made a version of this before but I used Black Bean Fiesta Grillin' Beans and a Mexican cheese blend with the sour cream.  Super fast, super easy, and super good.  What else could you want?

Labor Day Grillin' Beans Giveaway!
The folks at Bush's want to help you keep your grillin' groove going and are sponsoring this great grilling gear give away on my blog:

The set includes free Bush's Grillin' Beans, cast iron skewers, spatula, fork, basting brush, and a triple LED grilling light that will light up your grill so you can keep on grilling as the nights fall earlier and earlier.

How to enter:

  1. Leave a comment below telling me A) one of your favorite grilled chicken, pork chops, or steak recipe, B) the flavor of Bush's Grillin' Beans that you would serve it with AND C) once sentence that either describes your recipe or why you choose it.  
  2. Contest period runs through Labor Day 2012 and ends at 9/3/12 at 11:59:59pm.  
  3. Drawing will be random using to draw the winner.
  4. Winner must claim prize within one week of posted notice or I will choose a replacement from the remaining entries.
If you are grillin' bold this weekend, be sure to grab a few cans of Bush's Grillin' Beans!

Giveaway closed:  Winner is Marilyn!

[Standard Disclaimer]  I have a partnership with Bush Beans and received compensation for producing 5 recipe posts.  You might notice I've used various Bush products in way more posts that that this year.  It's because our family really likes and uses Bush Beans that much.  We have used their baked beans and ingredient beans for long before I had a blog.  We have loved the Grillin' Beans since they came out a few years ago.  Bush has always just been the gold standard when it comes to bean products for us.  I'm proud to partner with them.


  1. I am thinking the avocado pico de gallo is something I could eat all by itself. It is a nice addition to the grilled steak.

    Happy end of summer to you.


  2. Fun giveaway! We've never had the different beans, but the dip you threw together is a good idea!

  3. When I make refritos I use canned black beans. What if I used some Bush's beans and gave the dog my secret recipe for getting chicks?

  4. Chris another great post about the Strip steak. I am really interested in how many people will start putting away their grills and pits now that summer is coming to an end. Here in Louisiana we can grill all year round.

  5. I'm back again and trying once more from a different browser. I haven't been able to comment on a single blogger post in days. (How crazy is it that something so trivial totally bums me out?) If I've managed to get through yours earlier, feel free to delete! This steak looks fantastic. I added steaks to my grocery list last night because I've been craving one all week. Yours sounds perfect!

  6. That steak looks so good...I love the avocado pico de gallo,Chris!

  7. I bought Maple Cured Bacon Beans recently and had them with a grilled tomato sandwich (with bacon). I really did before I even read this. GREG

  8. Our favorite grilled steaks have a simple rub of kosher salt, coarse ground black pepper, and garlic powder. That is our "go to" seasoning.

    Bush's Bourbon and Brown Sugar Grilling beans are the perfect accompaniment to our steak dinner.

    Great steak just needs a simple recipe to bring out the flavor of the beef.

  9. My favorite grilled pork begins with Country Style pork ribs. I know they aren't ribs but I love this recipe.
    We start by rubbing the meat with each of the following; garlic powder, Cavender's seasoning, cayenne pepper, and a little fresh ground pepper. Allow this to sit for a bit. Then we like to apply brown sugar on the meat to form a nice coating. The brown sugar eventually almost melts into the meat. Rubbing it all in together making a good covering on all of the meat. Grilling it on the Egg is soooo yummy, I love using this mixture because of the spicy/sweet combination of the cayenne and brown sugar! I like to serve these up with the Brown Sugar Grilling Beans! And potato salad of course! MMMMMM.... ready for the weekend!

  10. Ole! Great post - my carnivores will love the speed of this meal. And since I'm a contest slut, I have to enter and I want to WIN...grilled chicken glazed with brown butter and clove sauce, with a heap of Bourbon and Brown Sugar Grillin' Beans along side, the sauce on the beans marries perfectly with the glaze on the's not the run-of-the-grill chicken, it's different, slightly sweet and the butter in the sauce hits a 10 on the luxe meter! If you beg I'll send you the recipe. Game day I'm making the Bush's dip - great idea!

  11. EJ's Rosemary Grilled Porterhouse w/Tequila & Lime Marinade
    by Eric Joyce

    A flavorful variation of the king of steaks. The lime and Tequila will disolve the salt and allow the
    flavors to penetrate deep into the meat. Adding Rosemary to the fire imparts a delicate smokey flavor
    that is truly remarkable. A covered kettle style grill is the preffered grill. Using a chimmeny style
    fire starter will allow the wood chunks to light completly without the use of petroleum based liquid

    Recommended side dishes:
    Caesar Salad
    Baked Potato
    Sauteed Mushrooms
    Bush's Grillin' Beans, Steakhouse Recipe

    Wine Selection:
    Cabernet Sauvignon

    2 Sprigs of Fresh Rosemary
    2 USDA Choice Porterhouse Steaks 1 1/2 in thick (Prime if available)
    Sea Salt to taste (Fluer de sel)
    Fresh cracked pepper to taste
    1/8 tsp Garlic Powder
    2 oz Tequila (Dark or Anejo is preferred)
    2 oz Fresh Lime juice
    2 lbs Mesquite Wood Chunks
    1 oz cooking oil

    Soak Rosemary sprigs in warm water.
    Season steaks on top side with salt, pepper, garlic and rub into the meat. Drizzle half of the Tequila
    and lime over the steaks and let stand for twenty minutes at room temperature. (You may wish to cover the steaks with paper, foil or plastic wrap.)
    Prepare outdoor grill for direct cooking and start a mesquite wood fire.
    Repeat seasoning for second side, and allow to stand for another twenty minutes.
    When the wood chunks have started completely (showing an even gray ash), spread the wood chunks in an even layer over the fire grate. Place rosemary sprigs over hot coals and install the cooking grate.
    Close the grill lid for 5 minutes to allow the cooking grate to get hot. Clean the grate with a coarse
    brush, then oil the cooking grate with a crumpled paper towel impregnated with cooking oil.
    Place the steaks directly over the hot coals and close the lid cooking for 6 minutes (for medium-rare).
    Turn the steaks over and replace the lid and cook for an additional 6 minutes. Remove the steaks from the grill, cover loosely with aluminum foil and let stand for 5 minutes. Serve hot COTP (Center Of The Plate).
    Serves two.

    Adjust the time per side for different levels of doneness. Less time for rare and more time for medium
    to well done.

  12. Ahem, about that dip? Sour Cream, some of Bush's Beans and Mexican Velveeta. Just sayin (OMG good).

    Rib eye steak. Cooked medium rare. No rubs. No sauce. Just some salt. Heaven. Side of Bush's Bourbon and brown sugar beans. There is nothing better than a simple perfectly grilled steak with a great tasting side dish.

  13. Your steaks look outstanding and the pico sounds like a fine addition. Since I won last time, just leave me out of the drawing.

  14. I'm loving that dip, I can see that being made for Labor day!

  15. Okay, so the idea of having a grilled steak alongside some buttery avocado is really appealing to me right now.

    I eat Bush's baked beans all the time, but I have to say I love the flavor of the black bean fiesta best. I feel like beans are a meal all on their own (no meat needed) so I like to serve them over rice sometimes. Other times I like plain old Original Bush's baked beans best, especially when I serve baby back ribs. You just have to have beans with your bbq.

  16. What a delicious meal! My favorite meal is a ribeye steak, regular baked beans, and roasted asparagus - YUM!

  17. I'm thinking of brining some chicken breasts for bacon wrapped chicken breasts. Take them out rinse with cold water. Rub them with Draper's AP rub, and wrap them up with thin sliced bacon. Cook indirect for as long as it takes. Serve them with Homestyle Bush's baked beans. Why? Because what goes better with bacon on chicken than bacon flavor in the beans. Mmmmmm.....

  18. I'm thinking of brining some chicken breasts for bacon wrapped chicken breasts recipe. Rinse with cold water and rub with Draper's AP rub. Wrap with thinly sliced bacon, sprinkle again with rub and cook indirect for as long as it takes. Serve with Homestyle Bush's baked beans. Why? Because what goes better with bacon flavor in chicken than bacon flavor in the beans too. Mmmmm.....

  19. chicken marinaded in teriyaki and I add some pepper on mine but not my kids then smoked over apple wood. The sweet with some heat I enjoy and taste great over apple wood.

  20. We are big steak eaters in our house. Love to do an Argentine version. Really think NY Strips, Very cold rubbed with salt and corn starch. I rub them with the salt and cornstarch and put them in the freezer for 30 minutes. Then cook on the BGE. Because they are cold you can cook them longer getting a good crispy crust on them. Serve with Caesar Salad and The Burbon Brown Sugar Beans! Yummy!!

    This recipe is a favorite in our house and pretty easy to whip up on a busy night. Everyone loves steak and everyone loves beans- they are a great combo!

  21. One of my favorite recipes is chicken that has been marinated in some Italian salad dressing and then grilled on a barbeque. Very simple and tasty.

    I have never had Bush's beans so I would love to try the Original. This would be served with the chicken

    This Labor Day we like to keep the grill simple and chicken marinated in Italian salad dressing served with Bush's 'Original' fits this bill.

  22. We love to brine some chicken then grill! It is very moist. Add a side of Black grilling beans, a salad and it is a great meal!

  23. We love to brine some chicken breasts as it makes a moist grilled meat! Add some sides like Black grilling beans and salad for a great meal!

  24. This is an excellent recipe to meet the closing of the summer. It's grilling time again.

  25. Wow, I can't believe my good fortune! Thank you Chris, and Bush's Beans, for the wonderful prize pack. Those grilling lights will ensure that our grills stay fired up throughout the year, no matter HOW early it gets dark (we've been salivating over those cast iron skewers ever since you announced the promotion as well!). I also know what baked beans we'll be having with our next 'que!. Thank you so much!

  26. Oh man, this looks so good. Your blog has inspired me to start cooking more and I think this recipe will be a good place to start. Thanks!


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