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Grilled Chimichurri Strip Steak with Asparagus and Garlicky Potatoes

Grilled Chimichurri Strip Steak with Asparagus and Garlicky Potatoes

In the mood for steak? Us too! This week’s strip steak grills beautifully in our Grilled Chimichurri Strip Steak & Asparagus with Garlicky Potatoes recipe. We find that the kick of the chimichurri sauce and the crunch of asparagus up levels this rendition of the meat and potatoes pairing.

Ingredients

  • Strip steak, whole
  • 1 Tbsp butter
  • Chimichurri sauce
  • 1 bunch asparagus, trimmed
  • 2 Tbsp olive oil
  • 2 Tbsp salt
  • 2 Tbsp pepper
  • 1 lb tri-color potatoes, rinsed and halved
  • 2 cloves garlic, minced small

Preparations

  1. Clean and cut all produce, and turn your grill on medium-high heat. 
  2. Salt and pepper the strip steak on both sides. 
  3. Drizzle the asparagus with olive oil, and salt and pepper as well. Do the same with the potatoes, adding in the garlic. 
  4. Spread out a large sheet of aluminum foil, and wrap the potatoes in it, leaving a small hole at the top. 
  5. Put the potatoes on the top rack of the grill, and remember to spray the streak and asparagus before putting them on the hottest portion of the grill. 
  6. Remember to close the lid!
  7. Give the asparagus 3 minutes or so, and then flip around. 
  8. Give the steak 4 minutes, twist 90 degrees, and cook another minute. 
  9. Flip and repeat after another 3-4 minutes, adding a pat of butter over the top of the steak. 
  10. Remove, and let rest for several minutes before cutting. 
  11. The potatoes should take 10-12 minutes to steam, but feel free to open the foil pouch and let them roast a couple minutes to get some color. 
  12. Serve the steak with the chimichurri sauce and enjoy!