Grilled Steak with Roasted Poblano Butter & Corn Salsa

Chef Kurt Nyguard created a savory and subtly spicy steak that is perfect for a summer meal.

Roasted Poblano Butter Ingredients

1/3 cup roasted poblano peppers, seeded and minced

1 tablespoon cilantro, chopped

1/2 pound salted butter, at room temperature

1 1/2 teaspoons crushed red pepper

1 1/4 teaspoon ground mustard powder

1 1/2 teaspoon salt

3/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

Roasted Poblano Butter Directions

Combine all the ingredients in a bowl or electric mixer bowl; combine until evenly blended. Reserve at room temperature or store frozen or refrigerated for future use.

Corn & Tomato Salsa Ingredients

1 corn cob, grilled and cut from ear

1 large tomato, diced

1/2 red onion, diced

1 garlic clove; minced

1/2 lime, squeezed

1 1/2 teaspoon cilantro, chopped

salt and pepper to taste

Corn & Tomato Salsa Directions

Combine all ingredients in a non-metallic bowl and allow to marinate for at least 30 minutes.

Steak Ingredients

10 oz NY strip*/flank*/ribeye/tenderloin/sirloin *Preferred

olive oil for coating

salt and pepper to taste

1 tablespoon ground mustard powder

Steak Directions

Heat a grill pan to medium-high heat. Coat steak in oil and season with mustard, salt and pepper. Grill each side, turning once each side to desired degree of doneness.

Allow Steak to rest for about 5 minutes. Slice steak 1/2 inch thick slices. Add a heaping tablespoon of the roasted pablano butter and top with two tablespoons of corn and tomato salsa.

Serve and enjoy!