Brazilian Steaks with Habanero Chimichurri

5 from 1 vote

Brazilian Steaks with Habanero Chimichurri for a delicious, fire kissed dinner!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Brazilian

Servings: People

Author: Derek Wolf

Begin by taking your whole NY Strip roast, and square off both ends (like you were cutting NY Strip steaks) 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 (against all your traditional American steak eating habits), slice the roast lengthwise into 3-4 segments. The steaks should look like long rectangles with a fat cap side (similar to picanha). Watch the video below if you need better visual instructions.
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.
When your steaks are at room temperature, place them onto the 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 and enjoy!