Recipe: New York Strip Steak with Chimichurri
Rich, tender strip steak drizzled with a classic herb chimichurri sauce makes an intimate dinner for two, but you can also double the ingredients for an easy dinner for company. Feel free to make the sauce 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.
New York Strip Steak with Chimichurri
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 1/4 teaspoons coarse sea salt, divided
1/8 teaspoon crushed red chile flakes
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar
2 (1-inch-thick) boneless New York strip steaks, 12 to 16 ounces, trimmed
1 teaspoon ground black pepper
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 1/4 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. The sauce can be refrigerated in an airtight container for up to one day; bring to room temperature before serving.
Heat a small heavy skillet over medium heat or prepare a grill for medium-heat cooking. Sprinkle steaks with remaining salt and pepper. Cook or grill steaks, turning once or twice and moving to cooler part of the grill or lowering heat under the pan if steaks begin 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.