There are a few key tricks to turning out a perfect grilled steak.
First, take your steak out of the fridge 30 minutes to an hour before cooking and season it with salt. The salt allows the meat to retain water turning out a juicier, well-seasoned steak.
Second, make sure to have two zones of heat on your grill. High heat for searing the meat and an area with low heat to finish cooking the steak to your preferred doneness.
Third, when your steak is ready, let it rest. If the steak is cut while it is still hot all the juices will run out and your steak will become dry. I like to place it on a tray to rest for at least 15 minutes, turning it every 5 minutes to allow for even cooling.
Serve your grilled steak and piquillo pepper purée with my coleslaw recipe or french fries for any family meal.
Yield: serves 2–4
Preparation time: 1–1½ hours
Cook time: 30–45 minutes
18 oz beef striploin steak
Salt and pepper
1 tbsp olive oil
¾ cup red onion, chopped
3 cloves garlic, chopped
¼ cup white wine vinegar
1 cup roasted piquillo peppers, chopped
1 tsp honey
½ tsp salt
Fresh chives for garnish, chopped
For the sauce
Heat the olive oil in a saucepot on high heat.
Add the onion to the pot and saute, stirring often, for about 3 minutes, until the onions become soft and start to brown.
Next, add the garlic and cook for another 2 minutes, stirring constantly.
Add the white wine vinegar and turn the heat down. Let the vinegar reduce but half.
Add the piquillo peppers, salt, and honey to the pot. Stir and turn the heat off.
Pour the contents into a blender and purée until smooth.
Set up a fine-mesh strainer over another small pot and press the pepper sauce through. Set aside.
For the steak
Preheat an outdoor grill on high heat.
Take the steak out of the fridge 30 minutes to an hour before cooking and season liberally with salt.
Right before placing the steak on the grill, season it again with salt and fresh cracked black pepper.
Place the steak on the hottest part of the grill and sear it on all sides to a golden brown.
Once the steak is seared on all sides, move it to the area on the grill with a lower temperature and continue to cook, turning occasionally, until the steak reaches your preferred doneness. Take the steak off the grill a few degrees early to allow for carry-over cooking.
Remove the steak from the grill and let it rest for 20 minutes, turning every 5 minutes for even cooling.
Internal temperatures for doneness:
Rare: 120°F; 48°C
Medium rare: 130°F; 54°C
Medium: 140°F; 60°C
Medium well: 150°F; 65°C
Well: 160°F; 71°C
Finishing the plate
Heat the piquillo pepper purée on medium heat.
Slice the steak and serve with the warm purée, fresh chives, and your favorite side dish.