Grilled NY Strip Steak with Chimichuri and Grilled Broccoli

Spring is coming and so grilling is in the air. This is a fantastic steak dinner, much less expensive than the big steak restaurants, even if you buy the best prime (or 100% grass-fed) beef. My father always said "Give me a quarter of what you would expect to spend in a restaurant and I'll go to the grocery store, and then give to your mother, who would prepare a feast you couldn't touch at a restaurant". That may be the case, and this is good evidence for his hypothesis.

2 NY Strip beef steaks (I used 100% grass fed)

2 broccoli crowns

1/4 cup favorite vinaigrette

3-4 thick pads butter (or herbed compound butter, see notes)

Steak Marinade:

1/4 cup dry white wine

1/4 cup olive oil

2 tsp herbes de Provence, Italian herbs or thyme or rosemary

2 cloves garlic, minced

2 tsp kosher salt

A generous dash of freshly ground black pepper

1 tsp Dijon mustard

Whisk together the steak marinade. Pour marinade into resealable plastic bag or a casserole. Add steaks. Flip several times if using a casserole or if using plastic bag, seal and massage to distribute marinade about steak. Let steaks marinate for at least half, but you could most probably go for much longer - such as a couple hours or overnight (I’ve never tried). Flip or massage every 5-6 minutes for the 30 minute marinade.

Cut the broccoli crowns in half or in thirds, lengthwise, depending on their size, to achieve about 1-2 inch thick planches. Toss the sliced broccoli with the vinaigrette in a large bowl or casserole (or again, in a resealable plastic bag. Allow to sit with it for about half an hour, turning often.

Heat the grill to high (I used a gas grill). Grill the steaks and the broccoli, turning very often. Grill until the steaks achieve an internal temperature of 120F with an instant read thermometer for medium-rare. Cook longer or shorter to doneness desired.

When the steak is done, remove to a platter and top evenly with butter. Cover steaks with aluminum foil to rest for about 10 minutes. Remove the broccoli to a plate and keep warm. The steaks should heat to 125F or so for medium rare.

Plate the steaks with the broccoli and chimichuri sauce. Drizzle any excess melted butter and juices from the rested steak about the steak and broccoli.

Serves 2-3.

Cooks Notes: Butter can be straight, unadulterated from the market. Or even better yet, you can use an herbed butter for even more flavor for an unforgettable effect (for example: https://cuisineici.blogspot.com/2016/11/pan-seared-ny-strip-with-chili-lime.html)

This can easily be doubled or more.

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