Food For Thought Thursday: Grilled New York Strip Steak with Argentinian Chimichurri

I think it's about time for a good steak, wouldn't you agree? I'm not much of a red meat eater, but sometimes nothing but a juicy steak will do. I found this recipe and knew I had to share it. I'm sure my male readers will love any excuse to fire up the grill. Happy Cooking!

Marinated and Grilled New York Strip Steaks with Argentinian Chimichurri Sauce
(Serves 4)
4 New York strip steaks (or something comparable), about 10-12 ounces, 3/4″-1″ thick

Marinade:
1 cup Dos Equis Amber
1 tablespoon olive oil
1 lime, juiced
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper

1. Combine all marinade ingredients in a small bowl with a whisk.
2. Put steaks in a dish large enough to fit all of them (i.e.: 2″ deep baking dish), pour marinade over them and refrigerate for 1-4 hours (turn them over halfway through marinating time).
3. Set grill to medium-high heat. Remove steaks from marinade, pat dry and season with salt and pepper on both sides.
4. Grill steaks about 8-10 minutes total to medium-rare. Let stand about 10 minutes to let the meat rest before serving.

Chimichurri:
(adapted from this recipe from Gourmet magazine)
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves (or 3/4 teaspoon dried oregano)
1/4 teaspoon hot red-pepper flakes

1. Finely mince all of the herbs and whisk all ingredients together (or whiz it all up in a food processor). Refrigerate for about two hours.
2. Serve over steaks as soon as they come off the grill