Prep Time: 10 min, Cook Time: 15 min + 5-10 min Rest Time
Total Time: 35 min
Marinade Time: 3 hours
For the Steak
¼ cup A Spice Affair’s Chili Coffee Beer Marinade
1 cup Stout beer
2 thick cut New York Striploins
For the Chimichurri Sauce
½ cup fresh parsley
¼ cup olive oil
1 garlic clove, peeled
1 tsp A Spice Affair’s Dried Oregano
1 tbsp red wine vinegar
½ tsp Pink Himalayan Salt
Pinch of Black Pepper
Pinch of Red Chili Flakes
- Combine beer and seasoning. Marinate striploin steak for at least 3 hours in mixture in the fridge.
- Combine ingredients for Chimichurri sauce in food processor. Pulse until it reaches your desired texture. Alternatively, finely chop the parsley and mince garlic. Combine all ingredients in a bowl if you do not have a processor.
- Heat grill to medium high heat. Grill steaks for 7-8 minutes per side or until done to your liking. Cover with foil and rest for 5-10 minutes. Top with chimichurri and serve with your favourite sides.
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