Cookbook:Herb Grilled Strip Steaks

Cookbook | Ingredients | Recipes

Ingredients

• one 14-ounce strip steak
• 1 ¼ tsp rosemary, finely chopped
• 2 tsp thyme, finely chopped
• 1 tbsp finely chopped flat-leaf parsley
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
• ½ cup soaked mesquite wood chips
• 4 ½ pounds charcoal briquets
• A few sheets of newspaper
• 2 tsp vegetable oil

Procedure

1. Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press in 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 the grill. Toss in mesquite chips.
5. Grill steak over high 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. Slice thinly across the grain on a bias. Serve warm.