COFFEE-RUBBED NEW YORK STRIP STEAKS with CHIMICHURRI

Makes about 4 servings

This Argentinean-inspired steak dish features a seasoning rub that is laced with coffee and chiles, giving it a robust and earthy flavor. When grilling these steaks over the hot coals in your EGG, you will feel as though you have been transported to a South American steak house without having to leave the comfort of your own backyard.

ANCHO ESPRESSO RUB

2 tbsp (15 g) ancho chile powder

2 tbsp (30 g) finely ground espresso

2 tbsp (30 g) dark brown sugar

1 tbsp (7 g) smoked paprika

1½ tsp (9 g) kosher salt

1½ tsp (2 g) dried oregano

1½ tsp (9 g) freshly ground black pepper

1½ tsp (3 g) ground coriander

1½ tsp (4 g) dry mustard

1 tsp New Mexico red chile powder

1 tsp ground ginger

CHIMICHURRI

¼ cup (60 ml) sherry vinegar

¼ cup (60 ml) red wine vinegar

2 tbsp (30 ml) extra-virgin olive oil, plus more for steaks

½ tsp sugar

1 shallot, chopped

¼ cup (15 g) fresh parsley, chopped

3 cloves garlic, chopped

¼ cup (4 g) fresh cilantro, chopped

1 tbsp (3 g) chopped fresh chives

1 tsp dried oregano

Kosher salt

Freshly ground black pepper

4 (10- to 12-oz [280- to 340-g]) New York strip steaks

Prepare the rub: In a medium-sized bowl, stir together all the rub ingredients, then set aside. Leftover rub may be stored in an airtight container for up to 6 months.

Prepare the chimichurri: In a blender, combine the vinegars, olive oil, sugar, shallot, parsley, garlic, cilantro, chives and oregano. Blend until smooth. Season with salt and black pepper to taste. Let stand for 20 minutes.

Set up the EGG for 450°F (230°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 450°F (230°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 50 percent open. Make minor adjustments as necessary.

Once the EGG comes up to temperature, apply the rub to your steaks and place them on the grill, then cook for about 4 minutes. If you want to achieve great-looking crosshatch grill marks, rotate the steaks 90 degrees after 2 minutes. Flip the steaks and continue to cook for about 4 minutes more, or until the meat reaches 130°F (54°C) for medium rare or your preferred doneness. Transfer the steaks to a plate and let rest for 10 minutes.

Slice the steaks and arrange on a platter to serve. Spoon some of the chimichurri onto the meat and pass the remaining sauce around the table.