Coffee-Rubbed New York Strip with Chimichurri

By Ray Sheehan

BBQ Buddha

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Chimichurri

1/4 c. sherry vinegar

1/4 c. red wine vinegar

2 Tbsp. extra virgin olive oil

1/2 tsp. sugar

3 cloves garlic-peeled

1 small shallot minced

1/4 c. parsley chopped

1/4 c. cilantro chopped

1 Tbsp. chives chopped

1 tsp. dried oregano

Kosher salt

Ground black pepper

Photo by Ray Sheehan

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.

Rub

2 Tbsp. ancho chili powder

2 Tbsp. finely ground coffee

2 Tbsp. dark brown sugar

1 Tbsp. smoked paprika

1-1/2 tsp. dried oregano

1-1/2 tsp. ground black pepper

1-1/2 tsp. coriander

1-1/2 tsp. mustard powder

1 tsp. New Mexico red chili

1 tsp. ground ginger

Mix all rub ingredients well in a small bowl.

2 boneless thick cut New York Strip Steaks

Rub steaks with a thin layer of olive oil and then an even coating of the rub. Let steaks stand for at least 20 minutes or up to an hour at room temp.

Prepare the Steaks.

Light your grill. Oil the grates. Grill steaks over moderate heat, turning once until they develop a nice crust on the outside and medium rare inside, about 5-6 minutes per side.Transfer to a plate and let rest for at least 10 minutes.

Thinly slice the steaks and arrange on platter. Spoon some of the chimichurri onto the meat and pass the remaining sauce around the table.