Grilled New York Strip Steak with Ginger Chimichurri
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
0.5 cup
-
cilantro, chopped
0.25 cup
-
soy sauce
0.25 cup
-
Coca-Cola®
1 12-oz. can
-
red pepper flakes
2 tbsp.
-
cinnamon sticks
2
-
garlic, minced
2 tbsp.
Ginger Chimichurri
-
cilantro, chopped
0.5 cup
-
extra-virgin olive oil
0.5 cup
-
lime juice
0.25 cup
-
red pepper flakes
1 tbsp.
-
garlic, minced
1 tbsp.
-
ginger
1 tbsp.
-
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®.
For safe meat preparation, reference the USDA website.
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