Grilled New York Strip Steak with Chimichurri
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Recipe Intro From cookdrankeat
Join our Jake Cohen & @cookdrankeat for an IG Live on @thefeedfeed Thursday, 8/13 at 4PM ET for a United We Steak Grilling Extravaganza w/ @beefitswhatsfordinner!
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Recipe Card
For the Steak:
ingredients
- 4 1 1/4" to 1 1/2" thick (about 12 ounces) New York Strip Steaks, trimmed
- 2 tablespoons canola oil, or avocado oil
- Coarse salt
- Black pepper, freshly ground
Method
Step 1
Brush the steaks on both sides with oil then liberally apply coarse salt and freshly ground pepper to both sides.
Step 2
Heat the grill to medium making sure to leave a portion for indirect heat. Pour cooking oil on a folded paper towel and oil the grate using long-handled tongs.
Step 3
Place the steaks on the grill and cook approximately 8 minutes. If flare ups occur or steaks appear to be getting charred, briefly move to indirect heat for 1-2 minutes then return to direct heat. For medium rare (145 degrees), turn the steaks over and grill for an additional 8 minutes, 9-10 minutes for medium (160 degrees).
Step 4
Remove the steaks from the grill and place them on a cutting board. Tent loosely with foil and let rest 5 minutes before serving or slicing.
For the Chimichurri:
ingredients
- 3/4 cup extra-virgin olive oil
- 3 tablespoons malt vinegar
- 1 teaspoon kosher salt
- 4 cloves garlic, chopped
- 1 shallot, finely chopped
- 1 Fresno chile, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano
- 1/4 teaspoon crushed red pepper
Step 1
Combine all the dry ingredients in a bowl. Whisk in the olive oil then and then malt vinegar. Add additional salt if necessary. Let stand 30 minutes before serving. Serve with steak.