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Make dinner sizzle! Sara Gore’s N.Y. strip steak

The TV host adds her kickin’ chimichurri sauce to bring out the best in beef

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  Spice up your N.Y. strip steak
Sept. 14: Sara Gore, the host of “LX New York,” shows you how to make grilled New York strip steak with chimichurri sauce.

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TODAY recipes
updated 10:19 a.m. ET Sept. 14, 2009

Bored with your steak sauce? TV host Sara Gore offers a tasty alternative with her recipe for grilled New York strip steak with chimichurri sauce. Not only is the sauce delicious, it will bring out the best in your grilled beef.

Grilled New York strip steak with kickin' chimichurri
Sara Gore

INGREDIENTS

Steaks

• 4 New York strip steaks, patted dry
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon cumin
• Olive oil for pan

Kickin' chimichurri sauce

• 2 shallots
• 2 cloves garlic
• 2 jalapenos
• 3 tablespoons lime juice
• 1 teaspoon red wine vinegar
• 2 cups parsley
• 1 cup cilantro
• 1 cup mint
• 3/4 cup olive oil
• Salt and pepper

Guaca "maiz"

• 4 ears of corn (parboiled, drained, ice bathed, and removed from cob)
• 2 avocados, medium dice
• 1 jalapeno, minced
• 1 clove garlic, mashed into paste with pinch of salt
• 1 tomato, medium dice
• 2 tablespoons cilantro, chopped
• 1/3 cup red onion, small dice
• 1 teaspoon salt, adjust to taste
• Juice of 1/2 lime

Recipe continues below ↓
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DIRECTIONS

Steaks
Mix together spices in a small bowl. Sprinkle evenly over strip steaks. Heat oil in a heavy sauté pan over medium-high heat. Add steaks and cook 4-5 minutes per side or until desired doneness (120 degrees for rare and 125 degrees for medium rare, using an instant-read thermometer). Transfer to a cutting board and tent with foil.

Kickin’ chimichurri sauce
Pulse first three ingredients until well combined. Wipe down sides. Add remaining ingredients in food processor, slowly adding oil in at the end. Season with salt and pepper. Set aside.

Guaca “maiz“ — a corn and guacamole salsa
Gently fold all ingredients together in a bowl, keeping the avocado intact. Season to taste.

Plating options: Slice the steaks across the grain and fan out on plate. Spoon chimichurri over the steaks. Use a metal round or tuna can with both sides removed with can opener, and fill with guaca “maiz.” Remove metal round. Top with a piece of cilantro. Enjoy!

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