Grilled Strip Steak with Chimichurri
16 Aug
|
Grill
Prep:
30 minutes
Cook:
10 minutes
Yield:
3-4
Ingredients
Chimichurri
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped (optional, for a more herbaceous flavor)
- 4 cloves garlic, finely minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional, for extra brightness)
Strip Steak
- Verde Farms organic, 100% grass-fed strip steak
- Salt & Pepper (to taste)
Instructions
Take out the Strip Steak from the fridge and prep the Chimichurri while it is coming to room temp:
- Chop the Herbs: Finely chop the parsley, cilantro (if using), and oregano. You can do this by hand for a more rustic texture, or use a food processor for a finer consistency.
- Mix the Ingredients: In a medium bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and black pepper.
- Add the Liquids: Stir in the olive oil, red wine vinegar, and lemon juice (if using). Mix well until everything is evenly combined.
- Taste and Adjust: Taste the chimichurri and adjust the seasoning as needed, adding more salt, pepper, or vinegar to suit your preference.
- Let it Rest: For the best flavor, let the chimichurri sit at room temperature for 15-30 minutes before serving. This allows the flavors to meld together.
Fire up the grill and cook the Strip Steak:
- Use High Heat for Searing: Preheat your grill to high heat (450-500°F). Place the steaks directly over the heat source to get a good sear. This creates a flavorful crust while locking in the juices. Sear each side for 2-3 minutes, then move to a cooler part of the grill to finish cooking to your preferred doneness.
- Rest Before Serving: After grilling, let the steaks rest for 5-10 minutes before cutting into them. Resting allows the juices to redistribute within the meat, resulting in a more flavorful and tender steak.
