Ingredients
- strip steak1
- rosemary, minced1 1/4 tsp
- thyme, minced2 tsp
- parsley, flat-leaf; finely chopped1 tbsp
- salt
- black pepper, freshly ground
- extra-virgin olive oil
- mesquite wood chips, soaked1/2 cup
- vegetable oil2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.
Put charcoal in the top compartment of a large chimney.
Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.
Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.
Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).
Remove and let rest for 7 minutes.
Slice thinly across the grain on a bias. Serve warm.