Studio 4

Back to the Table with Chef Bud: Garlic Rubbed New York Strip with Chimichurri Sauce

This dish won "People's Choice" at the 2017 Signature Chefs


4 ea 12 oz 1855 New York Strips

1 Tblspn McCormick Pepper Supreme

1 Tblspn McCormick Montreal Steak Seasoning

2 Tblspn chopped garlic

1 C parsley

½ C California Blend olive oil Amarillo Grape & Olive

1/3 C Red Wine vinegar

¼ C cilantro, fresh

1 Tblspn chopped garlic

¾ tspn McCormick crushed red pepper

½ tspn kosher salt


Preheat Grill to medium high heat

Combine Pepper Supreme and Montreal Steak Seasoning mix well

Rub each room temperature New York strip with the garlic.

Season thoroughly with spice blend covering all the steak.

Grill steaks over medium high heat, until desired doneness.

About 3-4 minutes a side.

In a food processor combine parsley, cilantro, chopped garlic, crushed red pepper, kosher salt and red wine vinegar. Slowly add the olive oil until completely married with all the ingredients. This can be made up in advance up to 2 hours and let stand at room temperature.

Top your grilled New York with this pop of fresh flavors! A whole new twist on your beef, combining the deep flavor of 1855 beef with the fresh flavors of the Chimichurri. A great dish for entertaining or grilling outside and watching the game. Either way, invite the ones you want to spend time with “Back to the Table” for this great beef dish! Enjoy!

Check out more from Chef Bud by clicking, here



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