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Miso Honey Steaks with Ginger Chimichurri<\/p>\nMiso Honey Steaks with Ginger Chimichurri<\/p>\n
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4 (12-ounce) sustainably raised New York Strip steaks<\/p>\n
2 T. miso paste<\/p>\n
2 T. local honey<\/p>\n
1 pinch black pepper<\/p>\n
1 tsp. kosher salt<\/p>\n
<\/p>\n
2 T. minced fresh ginger<\/p>\n
2 T. minced garlic<\/p>\n
2 T. minced shallots<\/p>\n
\u00bc C. chopped fresh flat-leaf parsley leaves<\/p>\n
\u00bd C. chopped fresh cilantro leaves<\/p>\n
\u00bc C. extra-virgin olive oil<\/p>\n
\u00bc C. rice wine vinegar<\/p>\n
Fresh-pressed juice and zest of 2 limes<\/p>\n
1 tsp. kosher salt<\/p>\n
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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\u2013135\u00b0F, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bc C. chopped fresh flat-leaf parsley leaves \u00bd C. chopped fresh cilantro leaves \u00bc C. extra-virgin olive oil \u00bc C. rice wine vinegar Fresh-pressed juice and zest of 2 limes 1 tsp. kosher salt …<\/p>\n