Created By: nibbledish.com
Difficutly: easy
Time: 15 Min
Portion: 6 servings
Ingredients:
Chili basting water and steak:
- 1 Tablespoon paprika
- 1 Tablespoon cayenne
- 1 Tablespoon chili powder
- 3 Tablespoons of salt
- 1/2 cup brown sugar
- 1 cup water
- 4 fourteen ounce New York Strip Steaks
For Chimichurri:
- 1/4 cup chopped garlic
- 1/4 cup chopped shallot
- 1 cup chopped parsley
- 1/4 cup chopped oregano
- 1/2 cup chopped fresh mint
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon red pepper flakes
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1 small carrot, grated
Directions:
For chili basting water:
Combine all the ingredients, except the steaks, and mix well.
Grill the steaks on a medium hot grill, basting the steaks with the chili water as they grill. Grill 6 to 7 minutes per side for medium rare.
Serve the steak sliced with chimichurri spooned across the top.
For the Chimichurri:
Pulse all of the ingredients except the carrots in a food processor-do not puree-the sauce should be chunky. Fold in the grated carrot.
Spoon the sauce over grilled steak and pass additional sauce at table.
Notes:
Source: http://www.nibbledish.com/people/mickeykitterman/recipes/argentinean-strip-steak-chimichurri