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Grilled New York Strip Steak with Ginger Chimichurri Sauce
This New York steak with a delicious marinade and ginger chimichurri is the perfect fusion of Asian and South American flavors.
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Ingredients
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4 10 oz. strip steaks, 1-inch thick
Marinade
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½ cup canola oil
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¼ cup cilantro, chopped
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¼ cup soy sauce
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1 can (12 oz.) cola
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2 tbsp. red pepper flakes
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2 cinnamon sticks
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2 tbsp. garlic, minced
Ginger Chimichurri
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½ cup cilantro, chopped
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½ cup extra-virgin olive oil
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¼ cup lime juice
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1 tbsp. red pepper flakes
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1 tbsp. garlic, minced
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1 tbsp. ginger, peeled and chopped
1 Food 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.
2 Grill Prep
Fuel: We recommend Kingsford® High Heat Briquets for searing and consistent high heat grilling.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
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