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Black Pepper-Crusted Strip Steaks with Mint Chimichurri Recipe

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This recipe for Black Pepper-Crusted Strip Steaks with Mint Chimichurri, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Hanrahan
Added: Friday, November 16, 2007


2 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh cilantro leaves
8 cloves garlic, chopped
3 serrano chiles, roasted and seeded
3 tbl. honey
3 tbl. Dijon mustard
1 cup olive oil
salt and pepper to taste

4 12 oz. strip steaks

For the sauce: Combine all ingredients except the olive oil in a food processor or blender and process to a paste. With the blender running, slowly add the olive oil until emulsified. The sauce should be like a chunky vinaigrette, not like a mayonnaise. If the mixture is too thick whisk in a few tbls. of cold water.

Heat the grill to high.

Season the steaks with salt and pepper. Grill until lightly charred and crusty - about 3-4 minutes. Turn the steaks over and move to a cooler area of the grill and finish cooking - medium rare will take about another 5-6 minutes.

Remove steaks from the grill, let rest for about 5 minutes then slice into 1 inch thick slices and spoon sauce over slices.




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