Chef/owner Nick Rabar, Avenue N, Rumford & Providence
Treat friends and family to seared steaks on the grill this summer, slightly sweetened by the marinade and topped with this zesty chimichurri. You won’t hear them complain if the chimichurri just happens to rub up against the fresh, local sweet corn you serve alongside!
Ingredients
- 4 (12-ounce) sustainably raised New York Strip steaks
- 2 tablespoons miso paste
- 2 tablespoons local honey
- 1 pinch black pepper
- 1 teaspoon kosher salt
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- ¼ cup chopped fresh flat-leaf parsley leaves
- ½ cup chopped fresh cilantro leaves
- ¼ cup extra-virgin olive oil
- ¼ cup rice wine vinegar
- Fresh-pressed juice and zest of 2 limes
- 1 teaspoon kosher salt
Preparation
Combine miso, honey, black pepper and teaspoon of salt. Coat steaks with marinade and let sit for 20 minutes at room temperature.
In a small mixing bowl, combine ginger, garlic, shallots, parsley, cilantro, olive oil, vinegar, lime juice and zest and salt. Reserve.
Preheat the grill to medium-high heat or prepare coals. Grill steaks about 4 minutes per side for medium-rare, but your safest bet is to use an internal thermometer and cook to 130–135°F, remembering the steaks will continue to cook when removed from the grill. Once done, be sure to let them rest for at least 5 minutes. Slice and serve with chimichurri.
