A few weeks ago I was at a friend’s housewarming party and we made these amazing yet simple steaks for the party. Also, included was some amazing Argentina style chimichurri sauce. If you’re not familiar with chimichurri, it’s prepared in a similar fashion to a pesto, but has a few different ingredients and a stronger flavor due to it’s inclusion of vinegar and chiles. The garlicky, spicy, acidic sauce is the perfect compliment to a nice grilled steak. And since it’s now during the tiny window that is Hatch Chile season, I decided to incorporate that magic chile into my chimichurri.
Recently, I received a shipment of amazing beef from my friend Travis over at Tx Bar Organics. I was first introduced to this great company at the very beginning of this year when I was selected for the Paleo Bloggers Sous Vide Showdown. Tx Bar Organics was the beef supplier for the competition and we had to make a dish using the cuts sent to us. In that initial shipment, I made some great steak and eggs with a NY Strip steak and since that cut was so good, I thought it would be a perfect choice for this recipe. The result didn’t disappoint.
- 2 New York Strip Steaks
- Salt and Pepper
- Add all ingredients to a food processor and pulse until roughly chopped yet evenly incorporated.
- Set aside and refrigerate for up to 7 days.
- Rinse steaks and pat dry with a paper towel.
- Season steaks liberally with salt and pepper on both sides and set aside to allow them to come up to room temperature. About 15 minutes
- While steaks are resting, preheat grill to high heat.
- Grill steaks uncovered for 6 minutes per side for medium rare.
- Let steaks rest for 10 minutes to allow the juices to redistribute.
- Slice steaks across the grain and top with chimichurri sauce.
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