BLACK PEPPER-CRUSTED STRIP STEAKS WITH MINI CHIMICHURRI
Ingredients:
• 2 Cups Fresh Mint Leaves
• 1 Cup Flat-Leaf Parsley Leaves
• 1 Cup Fresh Cilantro leaves
• 8 Cloves Garlic, Chopped
• 3 Seasoned Chilies, Roasted and Seeled
• 3 Tablespoons Honey
• 3 Tablespoons Heinz Spicy Brown Mustard
• 1 Cup Olive Oil
• Salt and Freshly Ground Pepper
• 4-12 oz Strip or Sheel Steaks
• Kosher Salt
• Coarsely Cracked Pepper
Directions:
For the Chimichurri: Combine the mint, parsley, cilantro, garlic, chilies, honey and mustard in a good processor or blender and process to a paste. With the motor running, slowly add the olive oil until emulsified.
Transfer the mixture to a bowl. If the mixture is too thick, whisk in a few tablespoons of cold water to loosen it (the sauce should be like a chunky vinaigrette, not like a mayonnaise. Season to taste with salt and pepper. The Chimichurri can be made a few hours in advance and set aside at room temperature).
For the Steak: Heat your grill to high. Season the steaks with plenty of salt and pepper. Grill until lightly charred and crusty, 3 to 4 mins. Turn the steaks over, reduce the heat to medium or move to a cooler part of the grill, and cook until medium-rare, 5 to 6 mins more.
Remove the steaks form the grill and let rest for 5 mins. Cut into 1-inch thick slices and serve immediately, spooning Chimichurri over each serving.
Courtesy of H.J. Heinz Co. www.heinz.com
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