This dish is perfect for backyard parties or midweek dinners, coming together quickly for a delicious and mouthwatering meal featuring New York strip steak, simple chimichurri, roasted tomatoes, and a fresh summer succotash.
1. For the Chimichurri: Finely chop one bunch of parsley. In a bowl, mix the chopped parsley with 4 tbsp minced garlic, 2 tbsp dried chives, 2 tsp dried oregano, 1 tsp crushed red pepper flakes, 1/4 c red wine vinegar, 3/4 c cold pressed extra virgin olive oil, and kosher salt & black pepper to taste. Set aside for 15 minutes prior to serving.
2. For the Roasted Tomatoes: Set your grill to 350F. Drizzle tomatoes with olive oil, salt, and pepper. Roast for 20 minutes.
3. For the Steaks: Season New York strip steaks with salt and pepper or your favorite rub. Smoke the steaks on your grill at 225F until they reach an internal temperature of 100F. Then, brush the steaks with garlic infused olive oil and sear them in a hot pan, flipping often, until they reach an internal temperature of 125F. Rest the steaks for 5-10 minutes.
4. For the Succotash: Sauté tender cooked Lima beans with butter, a variety of chopped onions, peppers, and summer squash. Add fire roasted corn.
5. To serve: Slice the steak against the grain. Serve with the summertime succotash and roasted tomatoes. Finish with Chimichurri drizzled all over.
