Grilled New York Strip With Browned Butter And Fresh Chimichurri Recipes

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.