Chili Strip Steaks with Chimichurri and Chipotle Drizzles

Better Homes & Gardens' Nancy Hopkins, Richard Swearinger and Carlos Acevedo who took 1st Place in Weber's Smoked Steak Competition for Media

Fuel Type: Gas
  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

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Paste

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons prepared chili powder
  • 2 teaspoons granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
 
  • 6 New York strip steaks, each about 12 ounces and 1 inch thick

Chimichurri sauce

  • ½ cup tightly packed fresh Italian parsley leaves and tender stems
  • 2 medium garlic cloves
  • ½ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
  • ⅛ teaspoon freshly ground black pepper

Chipotle sauce

  • 3 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl mix the paste ingredients. Place the steaks on a large platter and spread the paste all over the steaks, rubbing it in with your fingers. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 
  • Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).
  • To make the chimichurri sauce: In a blender process the parsley and garlic with several on/off pulses until very finely chopped. Add the remaining chimichurri sauce ingredients and blend until well combined. Pour into a serving bowl.
  • In another serving bowl whisk the chipotle sauce ingredients. 
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. 
  • Serve the steaks warm with the sauces drizzled on top.

let's Gear up

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