Grilled NY strip with Cherry Chimichurri

Ingredients

• 1 Silver Fern Farms 100% Grass-Fed New Zealand Angus Beef New York Strip Steak (10oz)
• ½ bunch fresh cilantro, finely chopped
• ½ bunch fresh parsley, finely chopped
• ½ medium shallot, finely chopped
• 1 Fresno chile or jalapeno, finely chopped
• ⅓ cup toasted hazelnuts, finely chopped
• ½ cup cherries, pitted and finely chopped
• ½ cup extra virgin olive oil, plus more for drizzling
• ¼ cup red wine vinegar
• 1 lemon, zested
• 1 garlic clove, grated
• Kosher salt and freshly ground black pepper, to taste
  

 

Method

Remove steak from fridge 2 hours before you plan to cook it. Pat dry with a paper towel and season on both sides with salt and pepper.

Once the steak has come to room temperature, make the chimichurri. In a medium bowl, mix cilantro, parsley, shallot, chile, hazelnuts, cherries, olive oil, red wine vinegar, lemon zest, and garlic. Season to taste with salt and pepper.

Preheat a grill to medium high heat. Rub steak with oil on both sides. Grill until deeply charred on both sides, 125°F internal temperature for medium rare, about 2-3 minutes per side. Remove to a plate and let rest 4 minutes. Slice and serve immediately with cherry sauce and greens.