Salsa Verde New York Strip Steak Dinner

Remove the steaks from the refrigerator about 25–30 minutes before grilling.

Pat the steaks very dry with paper towels.

Rub both sides with olive oil.

Season both sides with the salt, garlic powder, cumin, black pepper, and optional chili powder.

Let the steaks sit while you prepare the rice and vegetables.

Rinse the rice under cool water until the water runs mostly clear.

Add the rice, water or chicken broth, salt, and butter to a medium saucepan.

Bring to a gentle boil over medium-high heat.

Once boiling, cover the saucepan and reduce the heat to low.

Cook for approximately 15 minutes, or according to the package directions.

Remove the saucepan from the heat and let it rest, still covered, for 10 minutes.

Fluff the rice with a fork.

Stir in the lime zest, lime juice, and chopped cilantro.

Taste and add another small pinch of salt or splash of lime juice if needed.

Trim the ends from the zucchini and yellow squash.

Cut each vegetable lengthwise into approximately ½-inch-thick planks.

Place the vegetables in a bowl or on a sheet pan.

Toss with the olive oil, garlic powder, salt, black pepper, and optional smoked paprika or chili powder.

Set aside until the grill is hot.

Preheat the grill to high heat, approximately 450–500°F.

Clean and lightly oil the grill grates.

Place the steaks over direct heat and close the grill lid.

Grill based on your preferred doneness:

| Doneness | Approximate Time per Side | Remove From Grill At |

| Medium-rare | 4–5 minutes | 125–130°F |

| Medium | 5–6 minutes | 135–140°F |

| Medium-well | 6–7 minutes | 145–150°F |

Transfer the steaks to a plate or cutting board.

Let them rest for 8–10 minutes before slicing. Their internal temperature will continue to rise slightly as they rest.

While the steaks rest, place the zucchini and squash directly on the grill.

Grill for approximately 3–4 minutes on the first side.

Flip and grill for another 2–3 minutes.

Remove them when they have visible grill marks and are tender but still hold their shape.

Squeeze fresh lime juice over the vegetables.

Serve the steaks whole or slice them against the grain.

Spoon a few tablespoons of salsa verde over each steak.

Serve the remaining salsa verde at the table.

Add a scoop of cilantro-lime rice to each plate.

Place the grilled zucchini and squash alongside the rice.

Add the New York strip steak.

Spoon salsa verde over the steak.

Finish with an extra squeeze of lime and any optional garnishes.

Take the steaks out of the refrigerator and season them.

Start the rice.

Preheat the grill.

Slice and season the vegetables.

Grill the steaks.

Let the steaks rest while grilling the vegetables.

Finish the rice with cilantro and lime.

Add salsa verde to the steaks and serve.