Cooking for 4 people
Ingredients
- 4 10 oz.
strip steaks, 1-inch thick
- cup
canola oil
- cup
cilantro, chopped
- cup
soy sauce
- 1 can (12 oz.)
cola
- 2 tbsp.
red pepper flakes
- 2
cinnamon sticks
- 2 tbsp.
garlic, minced
- cup
cilantro, chopped
- cup
extra-virgin olive oil
- cup
lime juice
- 1 tbsp.
red pepper flakes
- 1 tbsp.
garlic, minced
- 1 tbsp.
ginger, peeled and chopped
1Food Prep
Combine the marinade ingredients into a food processor, and pulse until the mixture is blended. Place the steaks in a resealable gallon-size bag and pour the marinade over the steaks. Marinate for 3–5 hours in the refrigerator.
Add the ingredients for the Ginger Chimichurri int a food processor, and pulse until coarsely mixed. Pour into a small bowl and set aside.
Remove the steaks from the marinade and let them reach room temperature (about 30 minutes) before grilling. Discard any remaining marinade.
2Grill Prep
Fuel: We recommend Kingsford® High Heat Briquets for searing and consistent high heat grilling.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your steaks directly over the coal side of the grill and sear for 2–3 minutes per side with the lid closed.
Once seared, move the steaks onto indirect, the cooler side of the grate and close the lid for 2–11 minutes, until the steaks reach an internal temperature of 145°F on a digital meat thermometer.
Remove the steaks from the grill and let them rest on a cutting board, covered loosely with aluminum foil, for 5 minutes.
To serve, drizzle the steaks with chimichurri and leftover meat juices from resting and carving, and savor every mouth-watering bite.
For safe meat preparation, reference the USDA website.
