Chimichurri Steak

This Chimichurri Steak recipe comes together quickly and features grilled NY strip steaks topped with a tangy, garlicky herb sauce (chimichurri) from Argentina that has an amazing depth of flavor. The sauce is so easy to make and is great on just about anything grilled, including fish, chicken, vegetables, and potatoes.  

What is chimichurri?

Hailing from Argentina, this zippy herb sauce is a blend of fresh parsley and other herbs, such as cilantro and mint, garlic, olive oil, vinegar, and a little crushed red pepper. It's a popular Argentinian condiment for grilled meat. The sauce is not cooked, you just combine the ingredients in a food processor and blend, that’s all there is to it!

What to serve with chimichurri steak?

Grilled vegetables would make a great accompaniment to chimichurri steak, and the sauce can be used for the vegetables as well. A fresh tossed salad and some crusty bread would also go well, as would a grain or orzo salad.

Essential Ingredients

NY Strip Steaks: Also called shell steak, Kansas City steak and top loin steak among others, this is basically a T-bone or porterhouse with the tenderloin removed, which leaves you with just the juicy, tender, flavorful top-loin muscle. Other cuts of steak for this recipe include r-eye or T-bone steaks, and it’s also great with skirt or flank steak.

Flat-leaf parsley: There are two common varieties of parsley, flat-leaf and curly. Both offer bright, grassy flavor, but flat-leaf parsley is bolder, with a slight licorice-like flavor. I prefer flat-leaf for all my cooking for this reason, including this chimichurri sauce recipes, plus it’s easier to clean. 1 small bunch = 3 oz. = ½ cup lightly packed chopped

Cilantro: Always use fresh cilantro. Don’t even bother using dried cilantro; it has very little flavor and cannot be used interchangeably with fresh.

Mint: Fresh mint adds a fresh, crisp flavor to just about anything, and especially this sauce. What you see labeled as simply “mint” in the grocery store is usually spearmint, but shop at a farmers’ market and you’ll find a mind-boggling variety. Any variety will work for this recipe.

Garlic:  Fresh garlic is essential for the sauce. When buying, look for firm, plump, heavy heads with tight, unbroken papery skins. The heavier the garlic, the fresher, juicier, and better tasting it is.

How to make chimichurri steak

1. Wash and dry the herbs thoroughly; they need swishing in two or three changes of water to get out all the grit. Pick over the bunch to discard any yellowed and decaying stems and leaves. Use a sharp knife to remove the stems. Remove the mint leaves from the stems

2. Let the steaks sit out at room temperature for 30 minutes before cooking. A steak close to room temperature will cook more evenly than a cold one; when you slice into it, most of the interior will be cooked to the same reddish-pink color and tenderness. If the meat is cooked while very cold, you may end up with a grayish area between the browned crust and the red center.

3. Season the steaks with ample kosher salt and a little freshly ground black pepper as they sit; this lets some of the salt melt and blend with the meat, improving its flavor (but without making it taste salty).

4. Make the chimichurri sauce by combing all the ingredients together in a food processor and pulsing on/off to blend. It’s important to stop and scrape down the sides of the bowl with a rubber spatula occasionally.

4. Brush olive oil over both sides of the steaks and season generously with salt and pepper. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes.

How long does chimichurri sauce last?

The sauce will keep in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature and stir well before using.

Pro Tips

• For evenly cooked steaks, buy one or two large, thick steaks (rather than several thin ones), and cut them into servings after cooking, especially if you like meat rare or medium rare.
• Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; so keeping in that spirit, serve the dish with a smoky Argentine Malbec for a perfect pairing.
• Let the chimichurri sauce stand at room temperature for 20 minutes so the flavors can meld.

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