Grilled New York Strip with Browned Butter and Fresh Chimichurri
Grilled Wagyu New York Strip is gorgeous on its own … but this recipe adds piquant chimichurri and toffee-like browned butter. Enjoy.
Type: Argentinian flavors
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
Ingredients
Grilled New York Strip with Browned Butter and Fresh Chimichurri
2-14 oz. Imperial American Wagyu New York Strip Steaks
¼ cup steak seasoning
¼ pound unsalted butter
Chimichurri
1 bunch cilantro
½ cup Italian parsley leaves (packed)
2 fresh jalapeños (seeded)
½ cup chopped shallot
2 teaspoons fresh thyme leaves
1½ tablespoons lime juice
2½ tablespoons lemon juice
½ teaspoon salt
2 teaspoons sugar
½ cup olive oil
Steak Seasoning
½ cup coarse sea salt
1 tablespoon cracked black pepper
2 tablespoons sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
Directions:
- For the steak seasoning, mix all ingredients together in mixing bowl. Set aside until needed.
- Prepare chimichurri before starting steaks to allow to rest in the refrigerator for at least an hour before serving.
- Take bunch of cilantro and cut top off about 3 inches down from the top. You want to use some of the stems in your chimichurri because stems have a lot of flavor as well and the top parts being tender.
- Pick parsley leaves from stems and measure out a ½ cup when packed down.
- Place cilantro, parsley, jalapeños, shallot, thyme, juices, seasonings, and oil in food processor and blend until semi smooth, scraping down sides as needed.
- When chimichurri has reached desired texture, pour in storage container and store in fridge until ready to serve.
- Light coals in barbecue pit, making sure you stack them to one side, and allow them to get white hot.
- When coals are ready, pat steaks dry using a paper towel and season generously on both sides with steak seasoning.
- Place steaks over hot coals and sear on both sides for 3-4 minutes or until a nice crust is formed.
- Move steaks to cooler part of the grill and close lid.
- Allow steaks to cook with lid closed for 5-6 minutes or until desired doneness is reached.
- Remove from grill and set aside to rest for 5 minutes before serving.
- While steaks are resting, place butter in skillet and cook until browned and has a nutty aroma, almost smelling like caramel.
- Remove butter from heat as soon as it is done so it does not continue to cook.
- Slice steak and top with butter and chimichurri.
- Enjoy with favorite sides of choice.
Note: Sugar is used in steak seasoning to help form a crust on the outside of the steak, it can be omitted if you prefer.
Prepared by Imperial Wagyu Beef
