Grilled New York Strip Steak with Chimichurri

Serves 4

ingredients


instructions


  1. One hour before grilling, remove the steaks from the fridge and allow to come to room temperature.
  2. Preheat grill to 350 degrees. Pat steaks dry with paper towels, drizzle both sides with olive oil, then season liberally on all sides with Montreal Steak Seasoning.
  3. Place steaks on grill and shut the hood, watching to make sure it maintains an even temperature of 350 degrees. Check occasionally to make sure there are no flare-ups - if there are, use tongs to gently move the steaks to a cooler part of the grate.
  4. Cook steaks 8 minutes per side, turning only once, for medium-rare. Remove to a cutting board and let rest for 10 minutes before slicing into 1" strips. Eat!

"Shortcut" Chimichurri

ingredients


instructions


Add all the chimichurri ingredients to a blender and purée until almost smooth. I like to leave some pretty flecks of the fresh cilantro visible. Transfer to a small bowl and serve extra alongside sweet potatoes and steak.