Grilled Steaks with Southwest Style Chimichurri

Printed from Jenn's Food Journey, chimichurri recipe adapted from Whole Foods
- Serves 2 -


2 boneless New York strip steaks
olive oil
cayenne pepper
garlic salt
For the chimichurri -
1/2 cup fresh parsley, loosely packed
1 garlic clove, quartered
1 teaspoon dried oregano
1 jalapeno, roughly chopped
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
3-4 Tablespoons olive oil
salt and pepper to taste

Drizzle olive oil over both sides of each steak. Season evenly (on both sides) with pepper, cayenne and garlic salt. Set aside.

Preheat grill to 400 degrees F. Clean and oil grill grates. While grill is preheating, make chimichurri by placing all ingredients in a food processor and pulsing until everything is roughly chopped. Add more oil if necessary.

Place steaks over direct heat and grill 4-10 minutes per side, or until cooked to your desired doneness. Remove from grill and allow to rest for 5 minutes. Top with chimichurri and enjoy!