Brazilian Steaks with Habanero Chimichurri

Dish Info

Ingredients

10

servings

6

35

minutes

Ingredients

NY Strip Roast

Canola Oil

Coarse Sea Salt

Parsley

Green Onions

Red Wine Vinegar

Garlic Cloves

Habanero Sauce

Olive Oil

Salt to taste

1.5

1.5

1

¼

1

1

4-6

1.5

oz

tbsp

tbsp

cup

tbsp

Prep Ahead

Pre-Preparation

Begin by taking your whole NY Strip roast, and square off both ends so that they are flat on both ends. Next, trim both sides so that the NY Strip roast no longer has rounded sides but is one uniformly rectangular shape. Next, slice the roast lengthwise into 3-4 segments. The steaks should look like long rectangles with a fat cap side.  Watch the video on our site for better visual instructions.

Step 1

Season the steaks

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.

Step 2

Make the chimichurri

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.

Step 3

Grill the steaks

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.

Step 4

Serve

  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.

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