| Yield | |
|---|---|
| Source | Cuisine at Home, May/June 2012 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cuisine at Home, May/June 2012 |
| Prep time | 30 minutes |
| 2 | Cup | Cilantro (leaves and stems) |
| 1⁄2 | Cup | Lime Juice |
| 1⁄3 | Cup | Olive Oil |
| 8 | Clove | Garlic |
| 4 | Scallions (chopped) | |
| 1 | Serrano Chile (chopped) | |
| 1 1⁄2 | Teaspoon | Salt |
| 4 | New York Strip Steaks (1-inch thick, 10-12 oz. each) |
1.Process cilantro, lime juice, oil, garlic, scallions, serrano, and salt in a food processor until smooth; reserve 1/2 cup marinade for the serving sauce. Place steaks in a large dish and pour remaining marinade over the top. Turn steaks to coat both sides with marinade. Cover dish with plastic wrap; chill 2-3 hours, flipping once.
2.Preheat grill to medium-high. Brush grill grate with oil.
3.Grill steaks, covered, 2-3 minutes per side for medium-rare. Transfer steaks from the grill to a platter, tent with foil, and let rest 5 minutes. Serve steaks with reserved sauce.