For many, the backyard grill is a much needed respite from work, worry, and stress. It’s an opportunity to stir up your creative juices. The resulting grass-fed steak, hot off the grill, paired with your favorite sides and possibly a nice artisan brew, is second to none. Enjoy this grass-fed NY Strip Steak recipe from our friend Sean Coonce at Pastured Kitchen.
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Serves: 2
Recipe Author: Sean Coonce/Pastured Kitchen
USWM shopping list: NY Strip Steaks, Lard
PHOTO CREDIT: Sean Coonce/Pastured Kitchen
Ingredients:
Steaks
- 2 – New York Strip Steaks
- Salt and Pepper
Chimichurri Sauce
- 2 cups fresh flat leaf parsley
- 5 cloves garlic
- 1 hatch chile, cored and seeded
- 1 shallot
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1/3 cup bacon fat or lard, melted
- 2 tsp smoked paprika
- 1½ tsp dried oregano
- salt and pepper to taste
Instructions:
Chimichurri Sauce
- Add all ingredients to a food processor and pulse until roughly chopped yet evenly incorporated.
- Set aside and refrigerate for up to 7 days.
Steaks
- Rinse steaks and pat dry with a paper towel.
- Season steaks liberally with salt and pepper on both sides and set aside to allow them to come up to room temperature, about 15 minutes
- While steaks are resting, preheat grill to high heat.
- Grill steaks uncovered for 6 minutes per side for medium rare.
- Let steaks rest for 10 minutes to allow the juices to redistribute.
- Slice steaks across the grain and top with chimichurri sauce.
NOTES
If you do not have access to hatch chiles, simply use 2 tsp of red chili flakes instead.
Our thanks go out to Sean Coonce & Suzanne Robertson of Pastured Kitchen for sharing this recipe. Please visit Pastured Kitchen for many more mouthwatering recipes.