Grilled New York strip steak with chimichurri sauce is a quick, easy and satisfying main dish. Delicious beef paired with the fresh herbs & vinegar.
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!
Chimichurri is a flavorful and earthy sauce commonly enjoyed in Argentina. This tart and herbaceous sauce is made with the following key ingredients:
- Olive oil
- Red wine vinegar
- Dried red chili flakes
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.
Simple tricks for perfect grill lines
- Clean and season a hot preheated grill with oil.
- Lightly coat the meat with a high smoke point oil and season with salt and pepper.
- If the meat is oblong, place 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.
- Rotate the meat 90-degrees on the same side, 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 to 3 o’clock to finish the diamond marks.
- Make sure you don’t move the meat once it’s placed down!
- It’s not as important to get perfect marks on both sides, just the presentation side.
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
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
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
- 4 pounds New York strip steaks, (1 1/2 inch thick)
- salt, as needed for seasoning steak
- black pepper, ground, as needed for seasoning steak
- olive oil, to lightly coat the steaks
- 1/4 cup water, (hot)
- 2 teaspoons oregano, dried
- 2 teaspoons kosher salt
- 1 1/3 cups parsley leaves, loosely packed flat-leaf
- 2/3 cup cilantro leaves, loosely packed
- 6 garlic cloves, medium-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 oil, extra-virgin
- About 30 minutes before grilling, remove the steaks from the refrigerator. Allow steaks to sit covered at room temperature.
- Combine hot water, oregano, and salt in 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.
- Heat grill to medium-high heat. Clean and then carefully brush the grill 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, 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 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.
- 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
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