Strip Steak with Chimichurri Sauce

4.86 from 27 votes
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Grilled New York strip steak with chimichurri sauce is a quick, easy and satisfying main dish. Delicious beef paired with the fresh herbs & vinegar.

slices of new york strip steak drizzled with chimichurri sauce

In my opinion, nothing is better on the grill than a tender, juicy New York strip steak. This cut of meat has excellent marbling with a slight edge of fat on the sides that adds more flavor. For this recipe, I paired the beef with Argentinian-inspired chimichurri sauce.

The freshly chopped herbs, pungent garlic, vinegar, and dried chili help cut the richness of the beef while enhancing the taste. When you’re limited on time but want a home-cooked meal, this sauce is ready in seconds and the steak is hot off the grill within minutes!

Ingredients for chimichurri sauce in a food processor

Chimichurri sauce

Chimichurri is a flavorful and earthy sauce commonly enjoyed in Argentina. This tart and herbaceous sauce are made with the following key ingredients:

  • Parsley
  • Cilantro
  • Oregano
  • Garlic
  • Olive oil
  • Red wine vinegar
  • Dried red chili flakes

chimichurri sauce in a food processor

The chimichurri sauce is quickly made in a blender or food processor by pulsing until a chunky puree is formed. The infused herb oil and vinegar sauce delicately flavor the grilled strip steak, which doesn’t need much seasoning since the meat is already so tender and flavorful on its own.

new york strip steak on a cutting board with diamond grilled marks

Simple tricks for perfect grill lines

  1. Clean and season a hot preheated grill with oil.
  2. Lightly coat the meat with a high smoke point oil and season with salt and pepper.
  3. If the meat is oblong, place it at a 45-degree angle to the bars of the cooking grate. Allow the meat to cook until it can easily pull away from the hot surface and dark lines appear.
  4. Rotate the meat 90-degrees on the same side, and cook long enough to create a similar intensity of char line. As covered in my guide to grilling, I like to set the point of the meat to about 9 o’clock, then turn it to 3 o’clock to finish the diamond marks.
  5. Make sure you don’t move the meat once it’s placed down!
  6. It’s not as important to get perfect marks on both sides, just the presentation side.

close up photo of strip steak slices with chimichurri sauce on top

I also recommend marinating the steak for another layer of flavor. If you haven’t tried reverse searing thick pieces of beef, New York strip would also be a great option. Do this method right before finishing it off on the grill.

I enjoy serving this steak dish with a hearty summer succotash salad. The grilled vegetables and citrus vinaigrette perfectly complement the smoky flavor of the meat.

More steak recipes

Internal temperatures for steak doneness

It’s important to account for carryover cooking when meat continues to cook after being removed from the heat source. Use this doneness guide to know when to stop cooking your steaks, which should be checked with an instant-read digital thermometer. Always rest your meat for 10-15 minutes before serving to reach the proper doneness.

New York Strip Steak with Chimichurri Sauce

Grilled New York strip steak with chimichurri sauce is a quick, easy and satisfying main dish. Delicious beef paired with the fresh herbs & vinegar.
4.86 from 27 votes
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings 4 servings
Course Entree
Cuisine Argentinian



  • 4 pounds New York strip steaks, 1 ½ inch thick
  • kosher salt, as needed for seasoning steak
  • black pepper, ground, as needed for seasoning steak
  • olive oil, to lightly coat the steaks

Chimichurri Sauce

  • ¼ cup water, hot
  • 2 teaspoons oregano, dried
  • 2 teaspoons kosher salt
  • 1 ⅓ cups parsley leaves, loosely packed flat-leaf
  • cup cilantro leaves, loosely packed
  • 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
  • ½ teaspoon red pepper flakes
  • ¼ cup red wine vinegar
  • ½ cup extra-virgin olive oil


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

Chimichurri Sauce

  • Combine hot water, oregano, and salt in a small bowl. Let stand 5 minutes to soften oregano.
  • Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
  • Add oregano water mixture and vinegar and pulse briefly to combine. 
  • Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.
  • 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

  • Heat grill to medium-high heat. Clean and then carefully brush the grill grates with oil.
  • Brush the steaks on both sides with olive oil and season generously with salt and pepper.
  • Place the steaks on the grill and cook until charred grill marks appear, about 6 minutes covered. 
  • Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center 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. 
  • Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.


  • Rare (125°F): Stop cooking at 115- 120°F
  • Medium-rare (130°F): Stop cooking at 120- 125°F
  • Medium (140°F): Stop cooking at 130- 135°F
  • Well-done (160 °F): Stop cooking at 150- 155°F

Nutrition Facts

Serves: 4 servings
Calories 684kcal (34%)Carbohydrates 2g (1%)Protein 75g (150%)Fat 43g (66%)Saturated Fat 2g (10%)Polyunsaturated Fat 2gMonounsaturated Fat 8gSodium 987mg (41%)Potassium 14mgFiber 0.1gSugar 2g (2%)Vitamin A 200IU (4%)Vitamin C 0.8mg (1%)Calcium 2mgIron 0.1mg (1%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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  1. Kelly Robinson says

    Second time making this. The sauce is versatile. Delicious with steak, and I used the left over in a quinoa lentil salad with cucumbers and lamb kofta. I would like to try it in a cold Israeli Cous Cous salad.