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Chili Strip Steaks with Chimichurri and Chipotle Drizzles

Better Homes & Gardens' Nancy Hopkins, Richard Swearinger and Carlos Acevedo who took 1st Place in Weber's Smoked Steak Competition for Media

Fuel Type:

  • People

    Serves 6

  • Grilling Time

    6 to 8 min.

  • Prep Time

    20 min.

Ingredients
Instructions

the Ingredients

20151023095351 Row Redmeat 33

Paste

  • 2 tablespoonsAbreviation extra-virgin olive oil
  • 1 tablespoonAbreviation kosher salt
  • 2 teaspoonsAbreviation prepared chili powder
  • 2 teaspoonsAbreviation granulated garlic
  • 1 teaspoonAbreviation granulated onion
  • 1 teaspoonAbreviation freshly ground black pepper
  • ½ teaspoonAbreviation dried oregano
  • ½ teaspoonAbreviation dried thyme
 
  • 6 New York strip steaks, each about 340 grams and 2.5 centimeters thick

Chimichurri sauce

  • 12 gramsAbreviation tightly packed fresh Italian parsley leaves and tender stems
  • 2 medium garlic cloves
  • 120 millilitersAbreviation extra-virgin olive oil
  • 2 tablespoonsAbreviation white wine vinegar
  • 1 tablespoonAbreviation water
  • ¼ teaspoonAbreviation kosher salt
  • ⅛ teaspoonAbreviation crushed red pepper flakes
  • ⅛ teaspoonAbreviation freshly ground black pepper

Chipotle sauce

  • 3 tablespoonsAbreviation adobo sauce from canned chipotle chiles in adobo sauce
  • 3 tablespoonsAbreviation extra-virgin olive oil
  • ¼ teaspoonAbreviation kosher salt

Instructions

  • 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. 
  • Prepare the grill for direct and indirect cooking over high heat (230° to 290°C).
  • 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.
  • In another serving bowl whisk the chipotle sauce ingredients. 
  • 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. 
  • Serve the steaks warm with the sauces drizzled on top.

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