Grilled New York Strip Steak with Chimichurri Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 New York strip steaks, about 10 oz each, 1–1.25 in thick
• 2 tbsp olive oil (for steaks)
• 2 tsp kosher salt, plus more to taste
• 1.5 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional)
• 1/2 tsp garlic powder (optional)
• 1 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped fresh cilantro
• 4 cloves garlic, minced
• 2 tbsp chopped fresh oregano (or 2 tsp dried)
• 1/2 cup extra-virgin olive oil (for chimichurri)
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/2–1 tsp red pepper flakes
• 3/4 tsp kosher salt (for chimichurri), plus more to taste
• 1/4 tsp freshly ground black pepper (for chimichurri)
• Lemon wedges and flaky salt for serving (optional)

Do This

• 1. Pat steaks dry, rub with 2 tbsp olive oil, and let sit at room temperature 20–30 minutes.
• 2. Make chimichurri: stir parsley, cilantro, garlic, oregano, 1/2 cup olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper together. Set aside.
• 3. Preheat grill to high heat (450–500°F / 230–260°C); clean and oil grates.
• 4. Just before grilling, season steaks generously with 2 tsp salt, 1.5 tsp pepper, smoked paprika, and garlic powder.
• 5. Grill steaks 4–5 minutes per side for medium-rare, rotating once per side for crosshatch marks. Cook to 130–135°F internal.
• 6. Rest steaks 8–10 minutes on a cutting board; slice against the grain.
• 7. Spoon chimichurri generously over sliced steak, garnish with flaky salt and lemon wedges, and serve.

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Why You’ll Love This Recipe

• The well-marbled New York strip develops a deep, smoky crust while staying tender and juicy inside.
• The bright, garlicky chimichurri cuts through the richness of the beef with fresh herbs and tangy red wine vinegar.
• Simple ingredients and clear steps make this feel like a steakhouse-level dinner you can absolutely nail at home.
• Perfect for entertaining: the sauce can be made ahead, and the sliced presentation looks impressive on a platter.

Grocery List

• Produce: Flat-leaf parsley, cilantro, garlic, fresh oregano (or you can use dried), lemons
• Dairy: None
• Pantry: 4 New York strip steaks (about 10 oz each), extra-virgin olive oil, red wine vinegar, kosher salt, freshly ground black pepper, smoked paprika, garlic powder, red pepper flakes, flaky salt (optional)

Full Ingredients

For the Grilled New York Strip Steaks

• 4 New York strip steaks, about 10 oz each, 1–1.25 in (2.5–3 cm) thick, well-marbled
• 2 tbsp olive oil (for rubbing on steaks)
• 2 tsp kosher salt, plus more to taste
• 1.5 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, for a deeper smoky flavor and color)
• 1/2 tsp garlic powder (optional, for extra savory flavor)
• Flaky sea salt, for finishing (optional)
• Lemon wedges, for serving (optional)

For the Chimichurri Sauce

• 1 cup firmly packed fresh flat-leaf parsley, finely chopped (about 1 small bunch)
• 1/2 cup firmly packed fresh cilantro, finely chopped
• 4 cloves garlic, minced or very finely grated
• 2 tbsp finely chopped fresh oregano leaves or 2 tsp dried oregano
• 1/2 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 1/2–1 tsp red pepper flakes, to taste (use 1/2 tsp for mild, 1 tsp for spicier)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the Steaks

Take the New York strip steaks out of the refrigerator 30–40 minutes before you plan to grill them. This takes the chill off and helps them cook more evenly. Pat each steak very dry on all sides with paper towels; removing moisture is key to getting a good sear.

Rub the steaks all over with the 2 tablespoons of olive oil. Set them on a plate or tray at room temperature while you make the chimichurri. Do not salt them yet; we will season just before grilling so the surface stays dry and ready to sear.

Step 2: Make the Chimichurri Sauce

In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, and oregano. Stir to distribute the herbs and garlic evenly. The pieces should be small, but not pureed; you want a rustic texture.

Add the 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, and 1 tablespoon lemon juice. Sprinkle in the red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well until the mixture is thoroughly combined and looks glossy and spoonable.

Taste the chimichurri and adjust: add more salt for punch, more vinegar for tang, more red pepper flakes for heat, or a splash more olive oil if it seems too thick. Set aside at room temperature while you grill; the flavors will meld as it sits. If you prefer, you can also make this up to 24 hours ahead and refrigerate it, then bring it back to room temperature before serving.

Step 3: Preheat and Prepare the Grill

Preheat your grill to high heat, aiming for 450–500°F (230–260°C). For a gas grill, turn the burners to high, close the lid, and heat for 10–15 minutes. For a charcoal grill, light the coals and let them burn until they are covered with a light gray ash, then arrange them in an even layer on one side of the grill for a hot direct-heat zone.

Once the grill is hot, clean the grates thoroughly with a grill brush. Then oil the grates by dipping a folded paper towel in a bit of neutral oil and, using tongs, rubbing it over the grates. This helps prevent sticking and promotes clear grill marks.

Step 4: Season the Steaks Generously

Just before the steaks go on the grill, season them generously. Sprinkle both sides of each steak with the 2 teaspoons of kosher salt and 1.5 teaspoons of black pepper, dividing evenly. For extra flavor, dust each side lightly with the smoked paprika and garlic powder, if using. Pat the seasoning in gently so it adheres to the oiled surface of the meat.

Since the steaks are fairly thick, do not be shy with the salt – it is your main seasoning, and some will be lost on the grill. Once seasoned, the steaks should go straight onto the hot grill.

Step 5: Grill to a Juicy Medium-Rare (or Your Preferred Doneness)

Place the steaks on the grill over direct high heat. For attractive crosshatch marks, lay them at a 45-degree angle to the grates. Close the lid and grill for about 2–3 minutes without moving them. Then rotate each steak 90 degrees (still on the same side) and grill for another 2 minutes.

Flip the steaks and repeat on the second side: 2–3 minutes, then rotate 90 degrees and cook another 2 minutes, lid closed as much as possible. This timing usually gives a nice medium-rare for 1–1.25 inch thick steaks, but grills vary.

For more accuracy, use an instant-read thermometer inserted into the thickest part of the steak:

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium-well: 150–155°F (66–68°C)

Remove the steaks from the grill when they are 5°F (about 3°C) below your target temperature; they will continue to rise slightly as they rest.

Step 6: Rest and Slice the Steaks

Transfer the grilled steaks to a cutting board and loosely tent them with foil. Let them rest for 8–10 minutes. Resting allows the juices to redistribute throughout the meat, so they do not all run out when you slice.

After resting, you can serve the steaks whole, or for a more dramatic presentation and easier serving, slice them. To slice, hold your knife at an angle and cut the steak across the grain into 1/2-inch thick slices. You should see a rosy pink center with a dark, well-seared crust at the edges.

Step 7: Plate with Chimichurri and Serve

Arrange the sliced steak on a warm platter or individual plates, slightly fanning the slices so the juicy interior is visible. Spoon the chimichurri generously over the top of the steak and around the platter, letting some of the herb oil run onto the plate.

Finish with a sprinkle of flaky sea salt for crunch and a few extra spoonfuls of chimichurri on the side. Add lemon wedges, if using, for anyone who likes an extra squeeze of brightness. Serve immediately while the steak is warm and the chimichurri is vibrant and fresh.

Pro Tips

• Start with well-marbled steaks: Look for New York strips with visible white streaks of fat running through the meat; this marbling is what keeps the steak juicy and flavorful.
• Pat dry for better crust: Really take the time to dry the steaks thoroughly with paper towels before oiling and seasoning. Moisture on the surface will steam instead of sear.
• Use a thermometer: Every grill and steak is different. An instant-read thermometer is the easiest way to hit your perfect doneness without guessing.
• Let the chimichurri sit: If you have time, make the sauce 30–60 minutes ahead. The flavors meld and the garlic softens a bit, giving you a more balanced sauce.
• Slice against the grain: Cutting the steak across the direction of the muscle fibers makes each bite more tender and pleasant to eat.

Variations

• Cast-Iron Seared Version: No grill? Sear the steaks in a very hot cast-iron skillet with a thin film of oil, 3–4 minutes per side, then finish in a 400°F (200°C) oven until they reach your desired temperature.
• Extra-Spicy Chimichurri: Increase the red pepper flakes to 1–1.5 teaspoons and add a finely minced fresh chili (such as red Fresno or jalapeño) for more heat and color.
• All-Parsley Classic Chimichurri: For a more traditional Argentinian-style chimichurri, omit the cilantro and use all parsley, keeping the garlic, oregano, vinegar, and red pepper flakes the same.

Storage & Make-Ahead

Chimichurri can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. For the best texture, bring it back to room temperature and give it a good stir before serving. It will keep well for up to 3–4 days, though the herbs will gradually lose some brightness over time.

Leftover steak can be cooled, then stored in an airtight container in the refrigerator for up to 3 days. For reheating, avoid overcooking: warm slices gently in a skillet over low heat with a splash of olive oil or beef broth, or enjoy them cold on salads or sandwiches. It is best to store steak and chimichurri separately so the meat does not sit in acidic sauce, which can change its texture.

Nutrition (per serving)

Approximate values per serving (assuming 1 steak and about 3 tablespoons of chimichurri): about 780–820 calories, 55–60 g protein, 60–65 g fat, 2–4 g carbohydrates, 1–2 g fiber, and 0–1 g sugar. Actual nutrition will vary based on the exact size and marbling of your steaks and how much chimichurri you use.