Miso Honey Steaks with Ginger Chimichurri

 

4 (12-ounce) sustainably raised New York Strip steaks

2 T. miso paste

2 T. local honey

1 pinch black pepper

1 tsp. kosher salt

 

2 T. minced fresh ginger

2 T. minced garlic

2 T. minced shallots

¼ C. chopped fresh flat-leaf parsley leaves

½ C. chopped fresh cilantro leaves

¼ C. extra-virgin olive oil

¼ C. rice wine vinegar

Fresh-pressed juice and zest of 2 limes

1 tsp. kosher salt

 

Combine miso, honey, black pepper and tsp. of salt. Coat steaks with marinade and let sit for 20 minutes at room temperature. In a small mixing bowl, combine ginger, garlic, shallots, parsley, cilantro, olive oil, vinegar, lime juice and zest and salt. Reserve. Preheat the grill to medium-high heat or prepare coals. Grill steaks about 4 minutes per side for medium-rare, but your safest bet is to use an internal thermometer and cook to 130–135°F, remembering the steaks will continue to cook when removed from the grill. Once done, be sure to let them rest for at least 5 minutes. Slice and serve with chimichurri.