Beer-Brined New York Strip with Grilled Jalapeño and Chimichurri Recipe

You can prepare the chimichurri and start the steak marinating at home, then pack them in a cooler before you head off to the campsite. Remove the chimichurri from the cooler about 30 minutes before serving to let it warm up a bit.

Active preparation time: 15–20 minutes
Cooking time: 5 minutes
Serves: 2

Chimichurri

4 cloves garlic, minced
1 shallot, finely diced
½ cup (118 ml) red wine vinegar
1½ tsp kosher salt
¼ cup parsley, minced
½ cup cilantro, minced
2 Tbs chile flakes
¾ cup (177 ml) extra-virgin olive oil

Using a medium mixing bowl, combine the garlic, shallot, vinegar, and salt. Let rest for 8–10 minutes. Stir in the minced parsley and cilantro, then add the chile flakes and mix well. Add the extra-virgin olive oil and whisk with a fork until fully incorporated. Season to taste with additional salt, if needed. Refrigerate while the steak marinates.

Steak

12 oz (355 ml) IPA
2 Tbs garlic, chopped
1 medium yellow onion, chopped
2 Tbs (30 ml) Worcestershire sauce
2 bay leaves
One 10–12 oz (283–340 g) New York strip steak
1 large jalapeño

For a marinade, in a small bowl, combine the beer, garlic, onion, Worcestershire sauce, and bay leaves. Mix well. Place the steak into a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 6 hours.

Build a fire and let it burn until you have a bed of hot coals or preheat the grill. Remove the steak from the bag. Pour the marinade into a small pan or bowl. Reserve.

Grill the steak and jalapeño on high heat, frequently basting the steak with the reserved marinade. Remove the jalapeño when it begins to char. Grill the steak to the desired doneness (steaks are most tender and flavorful at 130–135°F/55–57°C—medium rare). Let the steak rest for 10 minutes.

Slice the steak on the bias and cover it with fresh chimichurri. Serve with the grilled jalapeño.

Beer Suggestions: Firestone Walker Leo v. Ursus Imperial IPA (Paso Robles, California), Lawson’s Finest Double Sunshine IPA (Warren, Vermont), WeldWerks Double Dry-Hopped Juicy Bits (Greeley, Colorado), Creature Comforts Cosmik Debris (Athens, Georgia).

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PHOTO: MATT GRAVES