A Cut Above
Add sizzle to your summer cookouts with this beefed-up, juicy steak recipe
With the array of trendy steak cuts such as rib-eye cap, hanger, and flat iron appearing in butcher cases across the country lately, steak choices are broader than ever. For every favorite steak - be it a highly marbled hunk of beef dripping with juice or a leaner style that slices like butter - the club chefs have crafted innovative recipes perfect for the cut. Bring flair to your table this summer with this Argentinian chimichurri strip and take note of the chef's meaty cooking insights.
FIRE-GRILLED NEW YORK STEAK WITH CHIMICHURRI GARLIC BUTTER
Executive chef Jonathan Gelman of Coto de Caza Golf & Racquet Club in Coto de Caza, Calif., adds an exotic twist to classic Argentinian gaucho steak by marinating it and basting it frequently for extra flavor. The crowning glory is the bright, garlicky chimichurri butter made with parsley, cilantro, and lots of garlic.
2 tablespoons extra-virgin olive oil
2 tablespoons Sriracha sauce
2 tablespoons teriyaki sauce
1 tablespoon molasses
1 tablespoon cumin
1 tablespoon chili powder
6 boneless New York strip steaks (each about 12 ounces and 1-1/2 inches thick)
kosher salt and freshly ground pepper
Chimichurri Garlic Butter (recipe follows)
To make the marinade, combine all the ingredients except the steak, salt, pepper, and butter in a large mixing bowl. Reserve about 1/4 of the marinade and set it aside to use for basting while grilling. Add the steaks to the mixing bowl and marinate steaks for 2 to 24 hours in the refrigerator. (The longer the better for more flavorful steaks.)
Heat your grill to high. Brush the steaks on both sides with the reserved marinade and season liberally with salt and pepper. Grill the steaks on one side until golden brown and slightly charred, 4 to 5 minutes. Brush more marinade on the steaks, and turn the steaks over. Grill an additional 3 to 5 minutes for medium-rare (internal temperature of 135 degrees), 5 to 7 minutes for medium (140 degrees), or 8 to 10 minutes for medium-well (150 degrees).
Transfer the steaks to a cutting board or platter, tent loosely with foil, and let rest 5 minutes.
Top each steak with 1 tablespoon of Chimichurri Garlic Butter and return to the grill for 2 minutes or until the butter begins to melt. You can also do this in a broiler or with a handheld cooking torch.
Yield: 6 servings
CHIMICHURRI GARLIC BUTTER
1 cup packed fresh Italian parsley, stems removed
1/2 cup unsalted butter, softened
1/4 cup red wine vinegar
1/4 cup packed fresh cilantro, stems removed
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
6 garlic cloves, minced and lightly sauteed in 1 teaspoon olive oil
In a blender, add all the ingredients except the garlic and puree until smooth. Stir in the lightly sauteed garlic and refrigerate for 15 minutes.
ABOUT THE CUT: "One of the world's most popular cuts, the New York strip steak has good marbling without a lot of extra fat, making it ideal for grilling because it retains moisture and is sturdy enough to hold up to hearty marinades and sauces."
- Executive chef Jonathan Gelman, Coto de Caza Golf & Racquet Club, Coto de Caza, Calif.
CHEF'S TIP: "Always take your steaks out of the refrigerator 20 minutes before you cook so the beef can come to room temperature and the steak will start cooking immediately when introduced to the heat."