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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

 

grass-fed NY Strip

PHOTO CREDIT: Sean Coonce/Pastured Kitchen

 

Ingredients:

 

Steaks

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

  1. Add all ingredients to a food processor and pulse until roughly chopped yet evenly incorporated.
  2. Set aside and refrigerate for up to 7 days.

 

Steaks

  1. Rinse steaks and pat dry with a paper towel.
  2. 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
  3. While steaks are resting, preheat grill to high heat.
  4. Grill steaks uncovered for 6 minutes per side for medium rare.
  5. Let steaks rest for 10 minutes to allow the juices to redistribute.
  6. 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.

 

 

pastured kitchenOur thanks go out to Sean Coonce & Suzanne Robertson of Pastured Kitchen for sharing this recipe. Please visit Pastured Kitchen for many more mouthwatering recipes.
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