Better Homes & Gardens' Nancy Hopkins, Richard Swearinger and Carlos Acevedo who took 1st Place in Weber's Smoked Steak Competition for Media
Chili Strip Steaks with Chimichurri and Chipotle Drizzles
People
Serves 6
Prep Time
20 min.
Grilling Time
6 to 8 min.
- People
- Serves 6
- Prep Time
- 20 min.
- Grilling Time
- 6 to 8 min.
the Ingredients
Paste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons prepared chili powder
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 6 New York strip steaks, each about 340 grams and 2.5 centimeters thick
Chimichurri sauce
- 12 grams tightly packed fresh Italian parsley leaves and tender stems
- 2 medium garlic cloves
- 120 milliliters extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- ¼ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon freshly ground black pepper
Chipotle sauce
- 3 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
Instructions
- 01 In a small bowl mix the paste ingredients. Place the steaks on a large platter and spread the paste all over the steaks, rubbing it in with your fingers. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- 02 Prepare the grill for direct and indirect cooking over high heat (230° to 290°C).
- 03 To make the chimichurri sauce: In a blender process the parsley and garlic with several on/off pulses until very finely chopped. Add the remaining chimichurri sauce ingredients and blend until well combined. Pour into a serving bowl.
- 04 In another serving bowl whisk the chipotle sauce ingredients.
- 05 Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
- 06 Serve the steaks warm with the sauces drizzled on top.
the Ingredients
Paste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons prepared chili powder
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 6 New York strip steaks, each about 340 grams and 2.5 centimeters thick
Chimichurri sauce
- 12 grams tightly packed fresh Italian parsley leaves and tender stems
- 2 medium garlic cloves
- 120 milliliters extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- ¼ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon freshly ground black pepper
Chipotle sauce
- 3 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt