Let's get grilling

1 Combine all marinade ingredients in a food processor, pulse until the mixture is blended.
2 In a gallon-sized GLAD® storage bag, pour the marinade over the steaks. Marinate for 3–5 hours in the refrigerator.
3 Add Ginger Chimichurri ingredients into a food processor, pulse until mixture is coarsely mixed.
4 Remove steaks from marinade and set out until the steaks reach room temperature. Discard any remaining marinade.
5 Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
6 Cook steaks until desired doneness, remove from grill.
7 If you choose to carve the steak, allow the steak to rest for 15 minutes, this will ensure very minimal moisture loss.
8 To serve, drizzle the steak with Chimichurri and finish with leftover meat juices from resting and carving.
Cooking for 4 people

Ingredients


Marinade

  • canola oil
    ½ cup
  • cilantro chopped
    ¼ cup
  • soy sauce
    ¼ cup
  • Coca-Cola®
    1 12-ounce can
  • red pepper flakes
    2 tablespoons
  • cinnamon sticks
    2
  • garlic minced
    2 tablespoons

Ginger Chimichurri

  • cilantro chopped
    ½ cup
  • extra virgin olive oil
    ½ cup
  • lime juice
    ¼ cup
  • red pepper flakes
    1 tablespoon
  • garlic minced
    1 tablespoon
  • ginger
    1 tablespoon
  • Walmart Choice Premium New York Strip Steaks
    4
Meals & Dishes: DinnerRegion: St. LouisMain Ingredient: SteakCredit: Recipe created by Louis Rook III of Annie Gunn’s in Chesterfield, Missouri on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola®.

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