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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
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 (230° to 290°C).
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.
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