Argentinean Strip Steak Chimichurri
Chilic basting water and steak:
1 Tablespoon paprika
1 Tablespoon cayenne
1 Tablespoon chili powder
3 Tablespoons of salt
1/2 cup brown sugar
1 cup water
4 fourteen ounce New York Strip Steaks
For Chimichurri:
1/4 cup chopped garlic
1/4 cup chopped shallot
1 cup chopped parsley
1/4 cup chopped oregano
1/2 cup chopped fresh mint
1 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon red pepper flakes
1 cup olive oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 small carrot, grated
For chili basting water:
Combine all the ingredients, except the steaks, and mix well.
Grill the steaks on a medium hot grill, basting the steaks with the chili water as they grill. Grill 6 to 7 minutes per side for medium rare.
Serve the steak sliced with chimichurri spooned across the top.
For the Chimichurri:
Pulse all of the ingredients except the carrots in a food processor-do not puree-the sauce should be chunky. Fold in the grated carrot.
Spoon the sauce over grilled steak and pass additional sauce at table.