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Chimichurri Steaks



I want to start this post off by announcing my very exciting collaboration with J. Waldron Butchers!!!! Over the coming weeks, I’ll be featuring items from his ‘Steeltown Grill Box’ which is filled with a selection of BBQ ready items including Italian Sausage, Burgers, Chicken, Pork Chops and Steaks! This week it's the NY Strip Steak with Chimichurri Sauce.


Jamie Waldron (of J Waldron Butchers) is a whole animal butcher based in Hamilton, ON. His nose to tail approach to butchery ensures that no part of the animal goes to waste. Everything is fresh to order from small local farmers (in this case, local can be defined as within 100 km) who raise animals on pasture, where possible, and are fed a diet free of antibiotics and hormones.


I am so excited for this collaboration and can’t wait to showcase some of his offerings!


Let’s get started with Chimichurri Ny Strip Steak. The steak recipe for this is basic, but it’s all about the grill method. A high heat sear followed by cooking over indirect heat. You will never grill steaks another way, that's a promise. Now let’s talk about Chimichurri sauce. I’ve made this sauce a few times now and everytime I eat it I just think, ‘why don’t I eat this with everything’. It’s garlicky, herby and punchy with that hot pepper and just totally elevates the flavour of your steaks. I even put some on my potatoes this time around and my brain almost exploded. I’ll include basic directions on my sides in this post as well, but you’re mainly here for the chimichurri and steak, so that’s what I’ll focus on. HERE WE GO!!!!!


Ingredients

Steak

Steak of your choice (I used NY Strip Steak)

Salt & Pepper


Chimichurri Sauce

Parsley

Garlic

Hot Red Chili

Red Wine Vinegar

Oregano

Olive Oil

Salt & Pepper


Grilled Veggies

Onions

Peppers

Olive Oil

Salt & Pepper


Roasted Potatoes

Small Potatoes

Olive Oil

Salt & Pepper

Rosemary


Directions


We begin with the Chimichurri Sauce. Start by finely chopping your parsley, hot red chilis and garlic. Combine in a bowl with red wine vinegar, olive oil, oregano, salt & pepper. That’s it- you’ve made Chimichurri Sauce.


Let’s do grilled veggies next. Chunk chop your onions and peppers. Combine with olive oil, salt and pepper. Sauté in your grill basket until it’s reached your desired level of caramelization. Easy Peasy!


For the roasted potatoes, I like to use small potatoes and ¼ them. No need to feel the skin off. I then parboil them for about 15-20 minutes or a few minutes JUST before they’re fully cooked. You should have a small amount of resistance when trying to pierce with a fork. Once they’re ready, drain them and toss them with olive oil, rosemary, salt and pepper. Add them to your grill basket and roast for 10-15 minutes only giving them a mix a few times.


STEAK TIME! Okay so I like to remove my steaks from the fridge at least 30 minutes before I intend to cook them. If you put a cold steak on a hot grill, it will cook unevenly and we don’t want that. When I’m cooking steak with chimichurri- I only add salt and pepper. You can add steak spice (it’s your steak, after all), but you really just want the natural flavour of the steak to pair with the chimichurri sauce. I want to taste the sauce, not steak spice.


The overall method we’re going to do here is sear the steaks on high heat, then slowly continue cooking over indirect heat.


Preheat your BBQ on high heat for 10-15 minutes. If I’m making grilled veggies, that would be the perfect duration to preheat the grill. Using a paper towel, wipe down the grates with olive oil to prevent the steak from sticking.


When you’re ready, grill the steak on an angle (we’re going to create that classic cross-hatch) for 2 minutes with the lid closed. Don’t open the lid- we need to keep all the heat in the BBQ. Using a timer is very helpful- works for me every time.


After 2 minutes, flip the steaks over and grill on the other side for 2 minutes. Again, lid closed, no peeking.


Once that 2 minutes is up, flip the steaks back over but put them in the opposite direction so you get that perfect crosshatch (it takes some brain power for this- or at least it does for me). Turn the heat under the steaks completely off and close the lid and cook for 4 minutes.


Now you’re continuing to cook the steaks over indirect heat. I have 5 burners on my BBQ. I turn the 2 under the steak off and keep the other 3 on to continue cooking whatever is in my grill basket and to keep the inside of the BBQ hot.


After 4 minutes, flip the steaks again (finding that perfect crosshatch angle), close the lid and continue cooking for 4 more minutes.


Total medium rare cooking time is 12 minutes. This method is absolutely foolproof. It has been perfect every single time. If you want your steaks cooked a little more, keep the original 2 minute sear per side, and extend the last 4 minutes per side depending on your preference.


To plate with chimichurri, slice your steaks into 1 inch thick slices and add a nice fat line of chimichurri sauce right down the middle. The presentation is so beautiful, you’ll no doubt want to take a photo!


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