CHILI STRIP STEAKS WITH CHIMICHURRI AND CHIPOTLE DRIZZLE

By Lynnab3

Ingredients

• Paste
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• 2 teaspoons prepared chili powder
• 2 teaspoons granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 6 New York strip steaks, each about 12 ounces and 1 inch thick
• Chimichurri sauce
• 1/2 cup tightly packed fresh Italian parsley leaves and tender stems
• 2 medium garlic cloves
• 1/2 cup extra-virgin olive oil
• 2 tablespoon white wine vinegar
• 1 tablespoon water
• 1/4 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon freshly ground black pepper
• Chipotle sauce
• 3 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt

Details

Adapted from weber.com

Preparation

Step 1

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.