Cookbook:Herb Grilled Strip Steaks

Herb Grilled Strip Steaks
Category	Beef recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 1 ea. (14 ounces) strip steak
• 1 ¼ tsp rosemary, minced
• 2 tsp thyme, minced
• 1 tbsp finely-chopped flat-leaf parsley
• Salt
• Freshly-ground black pepper
• Extra-virgin olive oil
• ½ cup soaked mesquite wood chips
• 2 tsp vegetable oil

Special equipment

• 4 ½ pounds charcoal briquets
• A few sheets of newspaper

Procedure

1. Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.
2. Put charcoal in the top compartment of a large chimney.
3. Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
4. Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.
5. Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.
6. Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).
7. Remove and let rest for 7 minutes.
8. Slice thinly across the grain on a bias. Serve warm.