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New York Strip Steak with Chimichurri

Serves 2
Time 25 min
Rich, tender strip steak drizzled with a classic herb chimichurri sauce makes a great dinner for two, but you can also double the ingredients to ensure leftovers for sandwiches later in the week. The sauce can be made a day ahead, and take a shortcut by whirling all the chimichurri ingredients together in a food processor if you’re making a larger batch.
Ingredients
  • 1/4 cup loosely packed fresh mint leaves
  • 1/4 cup loosely packed fresh parsley leaves
  • 1 tablespoon fresh oregano leaves
  • 1 small clove garlic
  • 1 teaspoon kosher salt, divided
  • crushed red chile flakes
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 (1-inch-thick) boneless New York strip steak, 12- to 16-ounces, trimmed
  • 1 teaspoon ground black pepper
  • Flaky salt, for serving
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Method

Place mint, parsley and oregano on a cutting board; with a heavy knife, chop herbs together until finely chopped. Transfer to a small bowl.

Finely chop garlic, then sprinkle with ½ teaspoon of the salt and continue to chop and rub garlic with side of the knife until you have a chunky paste.

Add garlic mixture and chile flakes to the bowl with herbs; whisk in oil, vinegar and 1 tablespoon water.

Heat a small heavy skillet over medium heat or prepare a grill for medium-heat cooking.

Sprinkle steak with remaining 1/2 teaspoon salt and pepper.

Cook or grill steak, turning once or twice and moving to cooler part of the grill or lowering heat under the pan if steak begins to brown too quickly, until cooked to the desired doneness, about 10 minutes for rare and 12 minutes for medium-rare.

Transfer steaks to a cutting board and let rest 5 minutes before slicing and serving with chimichurri and flaky salt.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup loosely packed fresh mint leaves
  • 1/4 cup loosely packed fresh parsley leaves
  • 1 tablespoon fresh oregano leaves
  • 1 small clove garlic
  • 1 teaspoon kosher salt, divided
  • crushed red chile flakes
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 (1-inch-thick) boneless New York strip steak, 12- to 16-ounces, trimmed
  • 1 teaspoon ground black pepper
  • Flaky salt, for serving
Shop with Prime

Exclusively for Prime members in select ZIP codes.