Iron Seared New York Steaks Mint Bar Style Recipe - Cooking Index
Iron Seared New York Steaks Mint Bar Style Recipe - Cooking Index
This will work with any size piece of meat up to 2 1/2 inches in thickness -- the important idea is that the grill be very hot. Essentially, we are blackening the meat without using blackening spices. The oil and seasoning from the marinade adds texture and flavor during the searing process.
Type: Meat| 1 | New York Steak, 1 3/4" to 2" thick | |
| Chimichurra Sauce - (see recipe) | ||
| Marinade | ||
| 2 cups | 474ml | Olive oil |
| 3 tablespoons | 45ml | Granulated garlic |
| 1 tablespoon | 15ml | Unseasoned meat tenderizer |
| 3 tablespoons | 45ml | Freshly-cracked black pepper |
| 1 tablespoon | 15ml | Dried granulated lemon peel |
| = (you can substitute lemon-pepper | ||
| Without salt for the last two items) |
Combine all the marinade ingredients with the meat in a plastic Ziplock bag for at least 48 hours. (Preferably 3 to 4 days)
Preheat your grill so that it is very hot. When ready, sear the steak(s) on either side for 2 to 3 minutes per side or until charred (but not burned). You may need to finish in the oven until the desired doneness. (Sometimes the steaks have cold centers when straight from the grill.)
Serve on heated plates with several tablespoons of Chimichurra Sauce on the side.
This recipe yields 2 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.