Steak BBQ – in a Cilantro & Olive Paste
Thanks to Shannon Hayes for this recipe, published in Free Range Farm Girl: Cooking Grass-fed Beef. This recipe makes enough paste for one or two steaks. See the number of steaks by cut in the ingredients list. If steaks are boneless, allow ½ pound per person. For bone-in allow 1 pound per person. The steak you choose should be about 1 ¼ inches thick.
Author: Snug Valley Farm
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
- ½ cup fresh cilantro
- 3 ounces pitted black olives
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1 clove garlic
- 1 sirloin tri-tip or sirloin or sirloin tip steak
- or 2 rib, porterhouse, T-bone, NY strip steak or tenderloin.
- Add the first 6 ingredients (all except the steak) to a food processor and puree, making a paste. Generously coat the steaks and allow them to come to room temperature.
- Start the grill and warm it until it is medium-hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Using the hand test, the grate will be hot enough when you can hold your palm five inches above it for no more than three seconds.
- Sear the steaks for 2 minutes on each side directly over the flame. Then, move steaks to the part of the grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-140 degrees F. about 15-25 minutes, depending on the size of the steak.
- Remove the steaks to a platter and tent loosely with foil, allowing the juices to redistribute in the meat before serving.