RECIPE

New York Strip Steak with Chimichurri Sauce

INGREDIENTS

• 4 pounds Grass Run Farms New York Strip Steaks, (1 1/2 inch thick) 
• Olive oil, to lightly coat the steaks
• Salt and pepper, as needed to season the steaks

Chimichurri Sauce

• 1/4 cup water, (hot)
• 2 tsp oregano, dried 
• 2 tsp kosher salt
• 1 1/3 cups parsley leaves, loosely packed flat-leaf 
• 2/3 cup cilantro leaves, loosely packed 
• 6 cloves minced garlic cloves
• 1/2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil, extra-virgin

Directions:

Combine hot water, oregano, and salt in small bowl. Chop parsley, cilantro, garlic, and red pepper flakes in food processor. Add oregano water mixture and vinegar and pulse to combine. Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified. Cover with plastic wrap and let stand for 30-60 minutes. Heat grill to medium-high heat. Season steak with olive oil and salt and pepper. Cook the steaks. Transfer steaks to a large plate and let rest under foil for 10 min. Top with chimichurri sauce.

Source: Jessica Gavin

Note: According to foodsafety.gov, 145^°F is the minimum safe temperature for beef, pork, and lamb.