Grilled New York Strip With Browned Butter And Fresh Chimichurri Food

GRILLED NEW YORK STRIP STEAKS WITH PEACH CHIMICHURRI

Steps:

• Remove lower stems of the parsley, rinse and pat dry (I use a salad spinner for this).
• In the bowl of a food processor, add parsley, garlic, vinegar, fresh thyme, onion, fresh basil, 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes.
• Process until smooth, pour into a medium-size bowl and set aside.
• Heat the grill to medium heat.
• While grill is heating up, slice the peaches in half, remove the pit and baste each side with 1 tsp olive oil
• Grill peaches 4 minutes each side. Set aside to cool.
• Chop tomatoes, making sure to remove the seeds.
• Next chop the cooled peaches.
• Stir the remaining 6 tbsp of olive oil into the chopped herb mixture until combined. Add peaches and tomatoes. Cover with plastic wrap and let the mixture sit for 2-3 hours to marinate.
• Preheat the grill to medium. Season with steaks with salt and pepper.
• Grill 11-14 minutes for a 1" thick strip on charcoal or 11-15 minutes on a gas grill to desired doneness (145 degrees F for med-rare and 160 degrees F for medium.
• Remove from the grill and allow the steaks to rest for 5 minutes. Spoon sauce over steak and serve.

GRILLED NEW YORK STRIP STEAKS

Steps:

• In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
• When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
• Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

GRILLED NEW YORK STRIP WITH BROWNED BUTTER AND FRESH CHIMICHURRI

Steps:

• Directions: For the steak seasoning, mix all ingredients together in mixing bowl. Set aside until needed. Prepare chimichurri before starting steaks to allow to rest in the refrigerator for at least an hour before serving. Take bunch of cilantro and cut top off about 3 inches down from the top. You want to use some of the stems in your chimichurri because stems have a lot of flavor as well and the top parts being tender. Pick parsley leaves from stems and measure out a ½ cup when packed down. Place cilantro, parsley, jalapeños, shallot, thyme, juices, seasonings, and oil in food processor and blend until semi smooth, scraping down sides as needed. When chimichurri has reached desired texture, pour in storage container and store in fridge until ready to serve. Light coals in barbecue pit, making sure you stack them to one side, and allow them to get white hot. When coals are ready, pat steaks dry using a paper towel and season generously on both sides with steak seasoning. Place steaks over hot coals and sear on both sides for 3-4 minutes or until a nice crust is formed. Move steaks to cooler part of the grill and close lid. Allow steaks to cook with lid closed for 5-6 minutes or until desired doneness is reached. Remove from grill and set aside to rest for 5 minutes before serving. While steaks are resting, place butter in skillet and cook until browned and has a nutty aroma, almost smelling like caramel. Remove butter from heat as soon as it is done so it does not continue to cook. Slice steak and top with butter and chimichurri. Enjoy with favorite sides of choice. Note: Sugar is used in steak seasoning to help form a crust on the outside of the steak, it can be omitted if you prefer.

NEW YORK STRIP STEAK

Steps:

• Combine coffee, brown sugar, allspice, salt and pepper to taste. Pat rub on both sides of each steak.
• Prep grill for cooking over indirect heat. You'll need a medium-high temperature of around 350°F (180°C) to grill steaks. For natural gas grills, preheat grill to medium-high and turn off one burner to achieve indirect heat.
• Grease grate with canola oil. Place steaks on grill over direct heat. Cook for four to five minutes per side, or until well-marked. Move steaks to the cooler part of the grill and close lid. Cook for two to three minutes for medium-rare, or to the desired tenderness.
• Remove steaks from grill and let rest for five minutes before serving.

PORTERHOUSE STEAK WITH BROWN BUTTER, BLUE CHEESE AND CHIMICHURRI

Steps:

• Make the chimichurri: Combine all of the herbs in a medium bowl. Add the oil, garlic and chile flakes and stir to combine. Let sit for at least 30 minutes to allow flavors to meld. Stir in the vinegar just before serving to keep the color bright green. Season with salt and pepper, then taste and add honey, if needed.
• Meanwhile, prepare the steak: Let the steak sit at room temperature for 30 minutes before cooking. This will help it cook quickly and more evenly.
• Preheat the broiler. Heat a large ovenproof skillet, preferably cast-iron, over medium-high heat, then heat the oil until smoking. Season the steak very generously with salt and pepper and cook just on one side, undisturbed, until a deep brown crust forms on the bottom, about 4 minutes. Transfer the steak, browned-side up, to a cutting board.
• Cut the steak off the bone in 2 pieces--the strip steak on one side and filet mignon on the other. Slice both pieces 1 inch thick straight down, perpendicular to the bone. Return the bone to the skillet and reassemble the sliced steak around it, browned-side up, to resemble the whole steak. Top with the butter and broil until the butter is melted and golden brown and the steak is medium-rare, 4 to 6 minutes, spooning some of the butter and pan juices over the steak as it cooks. Scatter the cheese over the top and broil for 1 more minute. Serve the steak with buttery pan juices spooned over and the chimichurri on the side.

GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI

Steps:

• Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
• Chimichurri Sauce:.
• In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
• In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
• Cooking:.
• LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
• Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
• Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
• Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.

NEW YORK STRIP STEAK WITH KALAMATA-OLIVE CHIMICHURRI

Steps:

• Heat 2 Tb oil in heavy medium skillet over medium heat.
• Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute.
• Add shallots and saute until just translucent, about 2 minutes. Remove from heat.
• Stir in parsley, olives, and vinegar. Add 1 Tb water. Add more water by teaspoonfuls to thin as need. Season Chimichurri with salt and pepper.
• Note: This can be made 2 hours ahead. Let stand at room temperature.
• Rub steaks with 1 Tb oil and pressed garlic. Sprinkle both sides of each steak with 1/2 tsp paprika, 1/4 tsp coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
• Preheat oven to 400°F.
• Brush heavy, very large oven-proof skillet (preferably cast iron) with oil. Heat over high heat until almost smoking. Add steaks.
• Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven.
• Roast until instant-read thermometer inserted horizontally into steaks registers 110 to 115 degrees F for rare, about 10 minutes.
• Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.

GRILLED NEW YORK STRIP STEAK

Steps:

• Trim all excess fat off steaks to prevent flare ups.
• Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
• Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
• After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
• Remove from grill, let rest for 3 to 5 minutes and serve.

NEW YORK STRIP STEAK GRILLED CHEESE

Steps:

• In a small bowl, combine cream cheese and horseradish mustard.
• Stir until smooth.
• Fold chopped spinach gently into the mixture.
• Trim steak of any visible fat and thinly slice on the diagonal.
• Spread butter evenly on one side of each slice of bread.
• On the unbuttered sides of each slice, spread equal amounts of the cream cheese mixture.
• Layer four slices of bread each with approximately 1/4 of the steak slices and 1/4 of the sautéed mushrooms.
• Top each sandwich with a slice of Havarti cheese and remaining slice of bread, buttered side out.
• Preheat a large skillet or griddle over medium heat.
• Cook sandwiches for 2 to 3 minutes each side, or until golden and the cheeses are melted.
• Serve immediately.

GRILLED STRIP STEAKS AND POTATOES WITH BLUE CHEESE BUTTER

Steps:

• Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
• Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
• Drain potatoes in colander, being careful not to break them.
• Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
• Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
• Light grill and heat until grate is hot, about 5 minutes.
• Generously sprinkle both sides of steaks with salt and pepper.
• Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
• Turn steaks; grill until well browned on second side, 3 minutes.
• Once browned, move steaks to cooler part of grill.
• Continue grilling, uncovered, to desired doneness, 7 to 8 minutes more for rare (120 degrees on instant-read thermometer), 9 to 10 minutes for medium-rare on rare side (125 degrees), 11 to 12 minutes for medium-rare on medium side (130 degrees), or 12 to 13 minutes for medium (135 to 140 degrees). Remove steaks from grill and let rest for 5 minutes.
• Once steaks are moved to cooler part of grill, place potatoes on hotter part.
• Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
• While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
• Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
• To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.