Crisp Crusted Grilled Steaks with Chimichurri Sauce
Serves 4 Difficulty
For the Chimichurri Sauce: 1 Tablespoon fresh oregano 1 cup Italian parsley 2/3 cup cilantro 6 garlic cloves, coarsely chopped 1/2 jalapeno pepper, seeded and minced 1/4 cup water 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil
For the steak: 1 Tablespoon cornstarch 1-1/2 Tablespoons kosher salt 4 New York steaks, about 1-1/2 inch thick Freshly ground black pepper
Charcoal grill Hickory wood chips
Place the oregano, parsley, cilantro, garlic, and jalapeno in a food processor and pulse until finely chopped. Add the water and red wine vinegar and process briefly to combine. With the machine on, add the olive oil in a slow, steady stream; process until the mixture emulsifies. Cover and let stand at room temperature for 1 hour.
Prepare the steak: Combine the cornstarch and the salt in a small bowl. Pat the steaks dry with paper towels and set the steaks on a rack set over a baking sheet. Rub the cornstarch mixture all over the steaks. Place the steaks on the rack in the freezer and freeze for about 30 minutes or until firm.
Meanwhile, light the coals. When the coals are hot spread them in a single layer over the bottom of the grill. Place the hickory chips on the coals (dry not soaked).
Season the steaks with freshly ground black pepper. Place the steaks on the grill over the coals, cover and grill for about 3 minutes. Turn the steaks over and continue to grill for another 3 minutes. Turn the steaks a third time and continue to grill for about 2 minutes longer or until a meat thermometer registers 120 degrees F (for medium-rare). Remove the steaks from the grill and transfer to a platter. Tent with foil and let rest for about 5-10 minutes. Slice the steaks against the grain, drizzle with the chimichurri sauce and serve.