Smoky Strip Steaks With Chimichurri Sauce Recipe
Ingredients
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| White wine vinegar | 2 Tablespoon | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Roasted red bell peppers | 4 To taste, chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Onion | 2 Tablespoon, minced | |
| Lime juice | 1 Tablespoon | |
| Red pepper | 2 Teaspoon, crushed | |
| Ground pepper | 1 To taste | |
| Ten 10-ounce strip steaks, cut 3/4 inch thick | ||
| Unsalted butter | 2 Tablespoon, melted | |
| Black pepper salt | 1 To taste, smoked | |
| Salt | To Taste | |
Directions
1. Light a grill. In a bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillos, garlic, onion, lime juice and crushed red pepper. Season with salt and pepper and let stand for 20 minutes.
2. Brush the steaks on both sides with the melted butter and season them with the smoked salt and pepper. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes. Transfer to a platter and let rest for 10 minutes.
3. Slice the steaks 1 inch thick and arrange on the platter; spoon some of the chimichurri sauce on top.
2. Brush the steaks on both sides with the melted butter and season them with the smoked salt and pepper. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes. Transfer to a platter and let rest for 10 minutes.
3. Slice the steaks 1 inch thick and arrange on the platter; spoon some of the chimichurri sauce on top.
Chef
