20ounces(567g)New York Strip Steaks(two 10 ounce steaks)
2tablespoonskosher salt
5tablespoonswhole peppercornscoarsely crushed, reserving ½ tsp for the topping
Olive oil for grillingas needed
For herbed scallion topping:
8-10stalks of scallions/green onionsroughly chopped into ½” long pieces
1tablespoonfresh garlicminced
¼cup(15g)fresh parsleychopped
¼cup(4g)fresh cilantrochopped
Juice of 1 lemon
½teaspooncrushed peppercorns
½cup(20g)chopped chivesfor garnish
For serving:
Corn tortillawarmed up on stovetop or on grill or rustic/country bread (grilled or toasted in oven with olive oil & salt)
Instructions
Season the steaks with kosher salt and crushed peppercorns, let sit at room temperature while you prepare the topping.
Prepare the herbed scallion topping by placing green onions in a grilling basket and lightly tossing in olive oil.
Place basket over charcoal/wood fire/gas grill until soft, wilted, and charred, and place in medium bowl, set aside.
To the bowl of charred scallions, add garlic, chopped parsley, cilantro, lemon juice, and ½ teaspoon of crushed peppercorn. Mix well. Taste, and add salt if needed. Set bowl of topping aside and get ready to cook the steaks!
Startup grill and place the steaks over direct heat until a caramelized crust has formed, around 3-4 minutes.
Flip steak and let sear for another 2-3 minutes. Cook to an internal temp of 120 °F (49 °C) - 130 °F (54 °C) for medium doneness.
Take steaks off the grill and let rest wrapped in butcher paper or aluminum foil for 10 minutes to allow all meat fibers to relax and juices to spread all through the meat.
To serve:
Slice steaks against the grain of the meat in ½” thick diagonal slices
Place steak slices on platter as desired and top with topping and chopped chives
Serve immediately over corn tortillas or grilled bread.
Notes
Peppercorn should be coarsely crushed. Do not use pepper mill as it will produce very fine pepper (almost a powder). Use mortar and pestle, or grind the whole peppercorn with the back of a cast-iron pan/heavy-bottomed pan. This is to ensure the peppercorn pieces are crushed in large enough pieces for them to be toasted on the grill alongside the steaks.If using charcoal or wood grill, place charcoal/wood on one side of the grill. Turn on one side of your grill to the highest heat and the other side on lowest. Hot side should get to 500-600 degrees F.Resting the steak allow the meat fibers to relax and let the juices spread all through the meat. There should be very little juice escaping when you slice the steak after resting it for about 10 minutes. Cutting the steaks immediately after they came off the grill will leave the juice on your cutting board instead of inside the meat itself.