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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Black Pepper-Crusted Strip Steaks with Mint Chimichurri Recipe

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This recipe for Black Pepper-Crusted Strip Steaks with Mint Chimichurri is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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