Time to Make It: About 20 minutesYield: 4 Steaks Ingredients 4 New York Strip Steaks1 TB olive oil2 tsp salt1 tsp. black pepper1 tsp paprika 2 cups fresh flat leaf parsley leaves5 garlic cloves1 tsp salt1/2 tsp black pepper1/2 tsp red pepper flakes1/2 tsp. dried oregano1/2 cup extra virgin olive oil3 TB red wine vinegar3 TB lemon juiceInstructions
- Remove steaks from refrigerator and any packaging. Rub each side with the olive oil to coat. Sprinkle both sides of each steak with salt, pepper, and paprika. Let steaks sit at room temperature for at least 30 minutes before cooking.
- Make the chimichurri sauce by combining parsley, garlic, salt, pepper, red pepper flakes, oregano, olive oil, red wine vinegar, and lemon juice in a food processor. Puree.
- Cook steaks on a hot grill until desired done-ness is achieved. About 3 to 4 minutes per side for medium-rare (see chart below)
- Let steaks rest for 5 to 10 minutes before serving. Serve topped with chimichurri sauce. Get ready because I’m about to bust out a couple secrets to a great steak! Grades of SteakThere are three grades of steak that you will find in a US supermarket: Select, Choice, and Prime. Select is generally the grade of sale-priced, or advertised meat. If it is choice grade, it will be advertised as such. Select grade is just above what the USDA deems edible. So if you buy Select grade meat, don’t be surprised when it isn’t that great. It will always be worth it to pay the extra money per pound for the Choice grade. If your supermarket carries Prime grade, lucky you! Lesson: Only buy Choice or Prime Grade steaks. Levels of DonenessWhether you like your steak bleeding on the plate, or dry as a bone, this steak doneness chart should help you out. The chef’s standard level of doneness is medium-rare. At this point it won’t be bleeding, but will be tender, juicy, and if you do it just right the steak will melt in your mouth. With practice you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts. Be wary following anything that tells you a cooking time rather than a temperature. Δ Δ
