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
Prep time 15mins
Cook time 20mins
Serves or Makes: 4-6

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.