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
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
- Add two JK Adams Grill Stones to the grill and set to high heat (450° to 550°).
- Chimichurri: Combine all of the ingredients together in a small bowl and mix. Set aside.
- Add the potatoes to one Grill Stone and cook for 40-45 minutes.
- Next, coat the steaks with olive oil and season with salt and pepper.
- 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.
- Remove the steaks and potatoes from the grill and serve with chimichurri sauce and optional potato toppings.
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