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grilled ny strip with chimichurri.
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5 from 1 vote

Grilled NY Strip with Chimichurri

This Grilled NY Strip with Chimichurri sauce is the perfect fast and easy dinner solution. Perfectly cooked steak topped with an herby sauce.
Prep Time10 minutes
Cook Time8 minutes
Course: Main Course
Cuisine: American
Keyword: chimichurri, easy dinner ideas, grilled steak, steak and chimichurri, steak night, steak recipes, grilled steak.
Servings: 4 people
Author: Maciek Zurawski

Ingredients

  • 4 NY strip steaks
  • 4 tbsp Steak seasoning

Chimichurri Ingredients.

  • 1/2 cup Chopped parsley
  • 1/2 cup Chopped cilantro
  • 3 tbsp Red wine vinegar
  • 6 cloves Garlic
  • 1/2 tbsp Salt
  • 1/2 tbsp Dried oregano
  • 1 tsp Crushed red pepper flakes
  • 1 cup Olive oil

Instructions

  • Start with the chimichurri sauce. Finely chop the parsley and cilantro. Next, add chopped garlic cloves, crushed red pepper flakes, dried oregano, salt, red wine vinegar and olive oil. Mix these ingredients together with a spoon, not food processor.
  • Get the steak to room temperature, season all sides generously with steak seasoning and allow the meat to sweat.
  • Preheat the grill to 500 degrees and set it for direct heat.
  • Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.
  • Remove the steak off the grill and let it rest for 10 minutes.

Notes

For the chimichurri:
  • Use olive oil instead of extra virgin olive oil.
  • Do not blend the ingredients in a food processor.  Finely chop.
  • Try to avoid chopping up long parsley stems.  Use only the leaves.
  • Adjust heat levels with the amount of crushed red pepper flakes.
  • Substitute fresh garlic with minced jar garlic for convenience.  Use 2 tbsp.
For the steak: 
  • Bring the steak to room temperature before placing on the grill.  This will allow the steak to cook more evenly throughout.
  • Do not be shy on the seasoning.  The large cut of meat can handle the flavor.
  • To guarantee a tender and juicy steak, do not grill past medium or 135 degrees internal temperature.
  • Because of the thicker cut, the meat will increase in temperature more when it rests, so remove it off the grill sooner than you would a normal steak.

Nutrition

Calories: 1015kcal | Carbohydrates: 5g | Protein: 49g | Fat: 88g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 54g | Cholesterol: 184mg | Sodium: 257mg | Potassium: 845mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 886IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 6mg
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