NY Strip Roast
Coarse Sea Salt
Red Wine Vinegar
Salt to taste
Once you have your steaks, lather them with oil and season them thoroughly with salt. Place them on a tray and set in the fridge for 40 minutes. About 15 minutes before cooking, pull the steaks out to come to room temperature.
In a mason jar or bowl, mix together all the ingredients for the Habanero Chimichurri. Once done, set aside until ready to use. Preheat a medium high heat fire (around 375F) for direct grilling.
Grill to cook for about 7-8 minutes per side or until they are 120F internal. Once the steaks reach temperature, pull them off and let them rest for 8 minutes.
Slice the steaks up, top with the Habanero Chimichurri. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.