Enough with the rumors...back to posting recipes!

thebtls

Prepared some Chimidhurri for our KC steaks last weekend...and before that lurker asks what my useless posts have to do with the BGE again; I put this on my steaks after cooking them on my BGE.


Grilled up some KC steaks Saturday and topped them off with this great fresh Chimichurri Sauce topper.

Ingredients (for 4 medium to large steaks)
 4-5 Garlic Cloves, peeled
 1/2 Cup – fresh Cilantro leaves
 1/2 Cup – fresh, Parsley leaves
 2 Tbls. – fresh Thyme leaves (sub 1 Tbls. Ground Thyme)
 1 Tbls. – fresh Oregano leaves (sub 1 Tbls. Ground Oregano)
 1-2 Tbsp. -- Red Pepper Flakes
 Lemon Zest – (Sub Lemon Juice)
 4 Tbls. – Red Wine Vinegar
 ½ Cup – Extra Virgin Olive Oil
 Coarse Sea Salt or Himalayan Pink Salt
 Freshly ground Black Peppercorns
 4 - Kansas City Strip Steaks

Directions
1.Chimichurri Sauce
a.Mash the garlic in a Emile Henry Mortar and Pestle
b.Add the cilantro, parsley, thyme and oregano and continue to mash with the mortar until all herbs are ground coarse.
c.Remove ingredients into a glass bowl and add the red pepper flakes, lemon zest (or juice) and vinegar.
d.While mixing drizzle in the EVOO
e.Add salt and pepper to taste.

2.Grilling the KC Strips
a.Season the steak lightly; we use Adams Jail Break rub.
b.Fire up your grill (BGE) to medium-high heat
c.Cook steaks to desired temp/finish and remove from grill to rest.
d.Plate the meat and spoon on Chimichurri sauce and serve.




SORRY NO KC STEAK PICTURES...HAD COMPANY AND WIFEY MADE ME PUT THE CAMERA AWAY!!!!
Keep ON Eggin' and Postin' and loving this hobby!