Grilled New York Steaks With Chimichurri Recipes

GRILLED AGED SHELL STEAKS WITH CHIMICHURRI

Steps:

• Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
• Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
• Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
• Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.

GRILLED NEW YORK STEAKS WITH CHIMICHURRI

Steps:

• Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks.
• Turn to coat the steaks.
• Cover and marinate in the refrigerator for 2 hours.
• Preheat grill to high.
• Remove steaks from the refrigerator 20 minutes before grilling.
• Remove steak from marinade and season with salt and pepper.
• Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
• Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.