
I love me a thick steak- seared on the outside and red on the inside. Thinner cuts usually dry out and aren't generally that good and remind me of overcooked, tough steaks in Europe. If there is one thing we do well in the US - it's steaks. During my recent grocery
shopping trip at Whole Foods this thin cut New York strip caught my eye. Considering the weather is, knock on wood, gorgeous this was a perfect cut for grilling and topped with a slightly spicy
chimichurri sauce rivaled a thick cut steak. This came together very quick and I was
surprised as to the ease of
preparation for the
chimichurri that was adapted from the June 2008 issue of Gourmet. A chopped herb sauce
prevalent in South and Central America, this
chimichurri was light and the lemon complements a somewhat fatty steak. The red pepper flakes add a nice bit of spice. I am a fan of flat leaf parsley but imagine that cilantro would as well work well.
Grilled New York Strip with Chimichurri SauceChimichurri Adapated from
Gourmet, June 2008
Serves 22 thin cut New York strip steak about 8 oz. each
Salt and pepper to season the steak
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon minced garlic
3/4
teaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley
Chimichurri SauceWhisk together olive oil, lemon juice, garlic, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let
chimichurri stand 20 minutes.
Grilled Steak:Heat grill. Season steaks with salt and pepper and grill over high heat for 2 minutes on each side. Top with
chimichurri sauce.
4 comments:
This looks great for a summer cook out!
Kanella, I adore chimichurri. Later in the summer, try adding fresh oregano into the mix...as a Greek you'll appreciate that even more!
Mmm, I love steak with chimichurri. This has me craving it now!
Mmm, I love steak with chimichurri. This has me craving it now!
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