STEAK WITH CHIMICHURRI SAUCE
Plus asparagus and baby potatoes for an easy, weeknight dinner on the grill.
Time: 45 minutes | Difficulty: 1/5 | Servings: 2
1. Make the Chimichurri
To make your chimichurri sauce, add 2 cups of parsley, 6 cloves of garlic, ¼cup red wine vinegar, ½ cup olive oil, a tsp kosher salt, and a pinch of red pepper flakes, into a food processor and mix until combined. I like mine to be fairly smooth with a bit of texture. Set aside.
2. Cook Your Potatoes
Bring a pot of water to a boil and add your rinsed baby potatoes for 15-20 minutes until cooked through (you should be able to easily pierce them with a fork). Once cooked, remove from heat and toss in olive oil, garlic salt, salt, and pepper.
3. Season Your Steak
Season both sides of your steak with paprika, garlic powder, salt and pepper.
4. Prepare the Asparagus
Dress with olive oil, lemon, and salt.
5. Grill the Steak
Set your grill to high heat. When, ready, cook steak to your desired doneness. For a thick NY Steak, I like to cook mine for about 10 minutes (5 minutes per side) for medium rare. You can also use a thermometer to be more exact (Rare 125°-130°F, Medium Rare 130°-140°F, Medium 140°-150°F, Medium Well 150°-160°F, Well >160°F).
6. Remove Steak from Heat
One steak is cooked to your desired doneness, cover with tin foil and let rest on plate for at least 10 minutes. I’ve learned over time not to skip this step. It helps your steak cook more evenly and retain its juiciness.
7. Grill the Asparagus
While the steak is resting, grill your asparagus. Depending on the size, I grill mine for about 6-8 minutes. I like them to get a little char going.
8. Plate
When your steak is done resting and your asparagus is cooked, slice your steak, serve, and enjoy!
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