Brazilian Steakhouse Strip Steak
This recipe couldn’t be easier. Get a beautiful piece of NY strip steak, give it a hearty coating of our robust and well-balanced Brazilian Steakhouse Seasoning, and put it on the grill. All you’ll need is some cooking spray and a nice, high cooking heat. The hardest thing about this recipe will be letting the meat rest once it’s done cooking, and not eating it immediately.
Normally, we recommend using 1 Tablespoon of our seasonings per pound of meat, but in this case use a little bit more than that. It’s important to season the steaks all over, even on the sides, with a fairly solid coat of the seasoning blend. You want that flavor everywhere. This blend is sugar free so you can add a touch of sugar if you’d like, but we think ingredients like cinnamon and mint give this blend enough sweetness without added sugar.
We served this with Chimichurri Sauce, an Argentinian herb dressing that can be found all over South America. It’s refreshing and tart, and adds a terrific flavor contrast to the deep heartiness of steak. Technically the Chimichurri Sauce is optional, but once you try it you may never want steak without it again.
1.5 pounds NY Strip Steak
3 Tablespoons Brazilian Steakhouse Seasoning
Olive oil cooking spray
1 recipe Chimichurri Sauce
1. Let steak warm up to room temperature. Heat grill to high.
2. Coat steak in Brazilian Steakhouse Seasoning.
3. Spray grill with olive oil cooking spray or rub grill grates with a kitchen towel coated in oil.
4. Put steak down on a hot grill. For medium-well doneness, let the steak cook for 3-5 minutes, depending on thickness. Flip once and cook for another 2-5 minutes, or until a meat thermometer inserted into the middle of the steak reads approximately 135°F.
5. Let rest under a foil tent for five minutes.
6. Slice against the grain for tender steak. Top with Chimichurri Sauce and serve.