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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

Fuel Type:
  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095351 Row Redmeat 33

Paste

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

Chimichurri sauce

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

Chipotle sauce

  • Completed step 3 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 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.

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