90 minutes
Rich, caramelized crust steaks paired with vibrant, herbaceous chimichurri sauce.
Hot Water
cups
teaspoons
teaspoons
Flat-leaf Parsley Leaves, loosely packed
cups
Cilantro, loosely packed
cups
Garlic Clove, minced
each
teaspoons
cups
tablespoons
tablespoons
Boneless Strip Steaks, 1 pound each and 1.5 inches thick
each
to taste
1. Prepare Oregano Mixture
Combine the hot water, dried oregano, and kosher salt in a small bowl. Let this mixture stand until you're ready to use it.
2. Process Chimichurri Ingredients
Place the parsley, cilantro, minced garlic, and red pepper flakes into a food processor. Add the red wine vinegar and the oregano mixture from the small bowl. Pulse everything together until the herbs are finely chopped. Transfer this mixture to a bowl and whisk in the extra-virgin olive oil. Let the sauce stand at room temperature for at least an hour to allow the flavors to meld.
3. Season Steaks
Mix the kosher salt and cornstarch in a small bowl. Pat the steaks dry with paper towels, then season them generously with the salt and cornstarch mixture. Let the seasoned steaks sit at room temperature for about 15 minutes.
4. Freeze Steaks
Place the steaks on a wire rack set inside a rimmed baking sheet and freeze them for 30 minutes.
5. Grill Steaks
Prepare your grill for high heat. Once the grill is hot, place the steaks over the hottest part and grill them, turning occasionally, until they are well browned and cooked to your desired level of doneness.
6. Rest Steaks
Transfer the grilled steaks to a plate or platter and tent them loosely with foil. Allow the meat to rest for 5 to 10 minutes.
7. Serve Steaks
Serve the steaks with the chimichurri sauce on the side, letting your guests add as much or as little as they like.
For a beautifully caramelized crust, choose a steak with good marbling, like ribeye or New York strip. The fat will render and contribute to the flavor and texture of the crust.
Always let your steak rest for about 5-10 minutes after grilling. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite.
Preheat your grill to high heat. You want to sear the steak quickly for that caramelized exterior while keeping the inside juicy.
If possible, salt your steaks a few hours before cooking and let them rest in the fridge. This dry brining helps the seasoning penetrate deeper and improves the texture.
When ready to serve, slice the steak against the grain. This shortens the muscle fibers, making each piece more tender.
Comments (0)