Coffee-rubbed New York Strip Steak with Chimichurri

Coffee-rubbed New York Strip Steak with Chimichurri
Food and Drink

Courtesy of Ray Sheehan, BBQ Buddha

Coffee-rubbed New York Strip Steak with Chimichurri

Serves 2

 

2              New York strip steaks, boneless, thick-cut

 

For the chimichurri:

¼             cup sherry vinegar

¼             cup red wine vinegar

2              tablespoons extra virgin olive oil

½             teaspoon sugar

3              cloves garlic, peeled

1              small shallot, minced

1/4         cup parsley, chopped

1/4         cup cilantro, chopped

1              tablespoon chives, chopped

1              teaspoon dried oregano

1              teaspoon kosher salt

1              teaspoon ground black pepper

 

 For the rub:

2             tablespoons ancho chili powder

2             tablespoons finely ground coffee

2             tablespoons dark brown sugar

1             tablespoons smoked paprika

1  1/2     teaspoon dried oregano

1  1/2     teaspoon ground black pepper

1  1/2     teaspoon coriander

1  1/2      teaspoon mustard powder

1             teaspoon New Mexico red chili

1              teaspoon ground ginger

For the chimichurri:

In a blender, add the vinegars with the olive oil, sugar, shallot, parsley, garlic, cilantro, chives and oregano. Blend until smooth. Season with salt and pepper. Let stand 20 minutes.

For the rub:

Mix all ingredients in a small bowl. Set aside.

For the steak:

Rub the steaks with a thin layer of olive oil. Apply an even, light coating of the rub. Don’t go too heavy on the rub so the meat flavor stands out. Let the steaks stand for 20 minutes to an hour at room temp.

Light the grill on high and burn off any residue. Turn off the burners on one side (or move the coals over to one side) of the grill. Lightly rub the grates with a folded paper towel dampened in olive oil using tongs.

Sear the steaks on high for 2 minutes. Turn the meat 90 degrees and sear another 2 minutes. Flip the steaks over, and after 1 minute, turn them 90 degrees to again create perfect grill marks.

Move the meat over to the “off” side of the grill and let them cook until desired doneness. For rare steak, that could be one minute.

Transfer to a plate and let rest for 5 to 10 minutes. Thinly slice the steaks and arrange on a platter. Spoon some of the chimichurri over the meat and pass the remaining sauce around the table.