📋 Chimichurri Steak

Overhead shot of plate with grilled NY strip with 3 slices all topped with chilchurri sauce. One oies of steak with sauce on fork.

5 from 5 votes

📋 Chimichurri Steak

Chimichurri steak is a simple, yet amazing flavorful dish. If you aren't familiar with chimichurri, it's a zingy, garlicky, bright green herb sauce that is a classic Argentinian condiment for steak. It's so easy to make and will brighten up not only steak, but chicken, pork, potatoes—or anything that needs some zip! The recipe includes directions both grilling or pan-searing the steaks.

Prep Time20

Cook Time10

Course: entrees

Cuisine: American

Servings:

Calories: 271kcal

Author: Kathy Kingsley

Ingredients

For the Chimichurri

6 tablespoons extra-virgin olive oil
3 minced garlic cloves or more the taste
3 tablespoons white wine vinegar
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon crushed red pepper flakes
1 bunch flat-leaf parsley thick stems removed
¾ cup fresh cilantro leaves
¼ cup fresh mint leaves

For the Steaks

Two 10 to 12-ounce New York strip steaks 1 to 1-½ inches thick, at room temperature
Olive oil
Salt and fresh ground black pepper

Instructions

To make the chimichurri:
Combine all the ingredients in a food processor. Pulse on/off for a few times, then scrape down the sides of the bowl with a rubber spatula. Continue to pulse until almost pureed, scraping down the sides as necessary. Taste and adjust seasonings.
To grill the steaks:
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. Brush olive oil over both sides of the steaks and season generously with salt and pepper. Oil the grill racks.
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.
Slice and serve the steaks with the chimichurri sauce.
To pan sear the steaks: Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add the steaks and cook, flipping once, until browned on both sides and medium rare (125°F), 5 to 6 minutes total. Tent the steaks with aluminum foil and let rest for 5 minutes. Slice and serve with the sauce.

Notes

Allow the steaks to stand at room temperature for 30 minutes before grilling.
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.

Nutrition