Grilled Strip Steak with Chimichurri Sauce

Happy Memorial Day my friends!!!

I hope you are celebrating our country’s warriors with your closest friends and family and truly remembering what today stands for.

And while you are contemplating all the sacrifices our servicemen and women have made, you should also have some beers and fire up your grill.

If you haven’t nailed down what you should grub on for the holiday, here is a great beginning of the summer option.

You will need…

4 10-ounce strip steaks

2 tablespoons finely ground dark-roast coffee beans

2 tablespoons chile powder

2 tablespoons brown sugar

1 tablespoon paprika

1 ½ teaspoon ground cumin

1 tablespoon kosher salt

Chimichurri sauce

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.

Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.

Preheat the grill to a medium high heat.

Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. 

About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.

After the meat has rested, slice against the grain into slices about ½ inch thick.

Drizzle with Chimichurri sauce and serve hot.

Love and Beer Floats

Angela

Grilled Strip Steak with Chimichurri Sauce

4 10-ounce strip steaks

2 tablespoons finely ground dark-roast coffee beans

2 tablespoons chile powder

2 tablespoons brown sugar

1 tablespoon paprika

1 ½ teaspoon ground cumin

1 tablespoon kosher salt

Chimichurri sauce

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.

Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.

Preheat the grill to a medium high heat.

Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.

After the meat has rested, slice against the grain into slices about ½ inch thick.

Drizzle with Chimichurri sauce and serve hot.