Strip Steak with Chimichurri Sauce Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Strip Steak with Chimichurri Sauce" recipe we have found so far.

Strip Steak with Chimichurri Sauce
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

Steak-

  • 4 pounds New York strip steaks(1 1/2 inch thick)
  • saltas needed for seasoning steak
  • black pepperground, as needed for seasoning steak
  • olive oilto lightly coat the steaks

Chimichurri Sauce-

  • 1/4 cup water(hot)
  • 2 teaspoons oreganodried
  • 2 teaspoons kosher salt
  • 1 1/3 cups parsley leavesloosely packed flat-leaf
  • 2/3 cup cilantro leavesloosely packed
  • 6 garlic clovesmedium-sized, minced or pressed through garlic press (about 2 tablespoons)
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oilextra-virgin

Instructions

  1. About 30 minutes before grilling, remove the steaks from the refrigerator. Allow steaks to sit covered at room temperature.

Chimichurri Sauce-

  1. Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
  2. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
  3. Add oregano water mixture and vinegar and pulse briefly to combine.
  4. Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.
  5. Cover with plastic wrap and let stand at room temperature for at least 30 minutes. If preparing sauce in advance, refrigerate and bring to room temperature before using.

Grilling Steak-

  1. Heat grill to medium-high heat. Clean and then carefully brush the grill with oil.
  2. Brush the steaks on both sides with olive oil and season generously with salt and pepper.
  3. Place the steaks on the grill and cook until charred grill marks, about 6 minutes covered.
  4. Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center of steak registers 115°F for rare (about 2 minutes), or 120°F for medium-rare (about 3-5 minutes), or longer for medium and medium well doneness.
  5. Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.

Nutrition Facts

Calories 684                    Calories from Fat 387
                                                     % Daily Value*
Fat 43g                                                   66%
Saturated Fat 2g                                 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 987mg                                    41%
Potassium 14mg                                   0%
Carbohydrates 2g                                  1%
Fiber 0.1g                                                  0%
Sugar 2g                                                    2%
Protein 75g                                          150%
Vitamin A 200IU                                    4%
Vitamin C 0.8mg                                     1%
Calcium 2mg                                            0%
Iron 0.1mg                                                  1%
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