June 07, 2019 • Jessi Kerner

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New York Strip Steak with Chimichurri

June 07, 2019 Jessi Kerner

Nothing says “Happy Father’s Day” like this killer steak & potato recipe! Of course, you could cook it for him, but if he’s the grill master of the house, why not give him a JK Adams Vermont Grill Stone for Father's Day and let him work his magic with this awesome recipe from our friend and renowned chef Billy Parisi? The Grill Stone is a perfect grilling surface for a great sear on the steak, holding in the juices exactly the way you want it. The chimichurri lends exquisite flavor, and if you’ve never baked a potato on the grill, the Grill Stone makes it perfect. Enjoy!

Recipe & photos by Chef Billy Parisi. Billy Parisi is a Chicago-based chef, writer, sometimes TV host and food & photography enthusiast. Check out his blog full of innovative recipes at billyparisi.com.

New York Strip Steak with Chimichurri and Baked Potato on the Grill Stone

Serves: 4

For the Chimichurri:
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • juice of ½ lime
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • salt and pepper to taste

For the Steak and Potatoes

  • 4 baking potatoes coated in olive oil and salt
  • 2 16-ounce New York strip steaks
  • 1 tablespoon olive oil
  • optional potato toppings: butter, sour cream, cheese, bacon, chives
  • salt and pepper to taste
Directions:
  1. Add two JK Adams Grill Stones to the grill and set to high heat (450° to 550°).
  2. Chimichurri: Combine all of the ingredients together in a small bowl and mix. Set aside.
  3. Add the potatoes to one Grill Stone and cook for 40-45 minutes.
  4. Next, coat the steaks with olive oil and season with salt and pepper.
  5. Place the steaks on the other hot Grill Stone and cook for 6 to 7 minutes per side for a medium rare internal temperature or until browned and the desired internal temperature is achieved.
  6. Remove the steaks and potatoes from the grill and serve with chimichurri sauce and optional potato toppings.

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