Grilled New York Strip with Chimichurri

5.0 (1 rating)

Rate it:

Ingredients

2 Certified Angus Beef® Grass-Fed New York Strip steaks (about 1 pound each, 1 1/4 inches thick)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup fresh parsley leaves (packed)
1/2 cup fresh cilantro leaves (packed)
2 tablespoons fresh oregano leaves
1 shallot (minced)
4 garlic cloves (grated)
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt

1
Take the steaks out of the refrigerator 30 minutes before grilling and pat them dry with paper towels. Season generously on all sides with the kosher salt and black pepper. A room temperature steak cooks evenly. Do not skip this step.
2
While the steaks rest, finely chop the parsley, cilantro, and oregano by hand and mince the shallot and grate the garlic. Pile everything into a small bowl.
3
Stir in the red wine vinegar, crushed red pepper flakes, and salt, then slowly drizzle in the olive oil until the sauce comes together. Taste and adjust the salt and vinegar, then let the chimichurri sit at room temperature while you grill so the flavors deepen.
4
Preheat your grill to high heat and clean and oil the grates well.
5
Place the steaks on the hottest part of the grill and cook 4 to 5 minutes, rotating once at the 2 minute mark, so a crust develops. Flip once and grill another 4 to 5 minutes rotating again at the 2 minute mark. For medium rare, cook until instant read thermometer registers 130 degrees F. Add a minute or two per side for medium.
6
Transfer the steaks to a cutting board and tent with foil. Let them rest 10 minutes so the juices redistribute. Slice the steaks against the grain into thick strips and spoon the chimichurri generously over the top. Serve extra sauce at the table.