Ingredients Instructions

Paste

2 tablespoons extra-virgin olive oil 1 tablespoons kosher salt 2 teaspoons prepared chili powder 2 teaspoons granulated garlic 1 teaspoons granulated onion 1 teaspoons freshly ground black pepper 1/2 teaspoons dried oregano 1/2 teaspoons dried thyme

 

6 New York strip steaks, each about 12 ounces and 1 inch thick

Chimichurri sauce

1/2 cups tightly packed fresh Italian parsley leaves and tender stems 2 medium garlic cloves 1/2 cups extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoons water 1/4 teaspoons kosher salt 1/8 teaspoons crushed red pepper flakes 1/8 teaspoons freshly ground black pepper

Chipotle sauce

3 tablespoons adobo sauce from canned chipotle chiles in adobo sauce 3 tablespoons extra-virgin olive oil 1/4 teaspoons kosher salt

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1. In a small bowl mix the paste ingredients. Place the steaks on a large platter and spread the paste all over the steaks, rubbing it in with your fingers. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F) .
3. To make the chimichurri sauce: In a blender process the parsley and garlic with several on/off pulses until very finely chopped. Add the remaining chimichurri sauce ingredients and blend until well combined. Pour into a serving bowl.
4. In another serving bowl whisk the chipotle sauce ingredients.
5. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
6. Serve the steaks warm with the sauces drizzled on top.