Herb Grilled Strip Steaks

• 1 ea. (14 ounces) strip steak
• 1 ¼ tsp rosemary, minced
• 2 tsp thyme, minced
• 1 tbsp finely-chopped flat-leaf parsley
• Salt
• Freshly-ground black pepper
• Extra-virgin olive oil
• ½ cup soaked mesquite wood chips
• 2 tsp vegetable oil

Ingredients for 2 servings (410 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.

2. 2

   Put charcoal in the top compartment of a large chimney.

3. 3

   Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.

4. 4

   Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.

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5. 5

   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.

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6. 6

   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).

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7. 7

   Remove and let rest for 7 minutes.

8. 8

   Slice thinly across the grain on a bias. Serve warm.