Roasted New York Strip Steak With Chimichurri Sauce

If you’re craving a steak dinner that’s both classic and packed with flavor, look no further than Roasted New York Strip Steak With Chimichurri Sauce. This dish combines the rich, tender meat of a perfectly cooked New York strip steak with the vibrant, herbaceous flavors of chimichurri sauce. Popular in Argentine and Uruguayan cuisine, chimichurri brings a delightful tang and freshness to the steak, making it a standout meal for any occasion.

Ingredients

For the New York Strip Steak:

• 2 New York strip steaks, about 1 inch thick (approximately 1.5 pounds total)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, smashed
• 2 sprigs of fresh rosemary or thyme (optional)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and freshly ground black pepper, to taste

Instructions

Preparing the Chimichurri Sauce:

1. Mix Herbs and Garlic:
   • In a medium bowl, combine the parsley, cilantro, and garlic.
2. Add Vinegar and Oil:
   • Stir in the red wine vinegar and olive oil until well combined.
3. Season the Sauce:
   • Add the dried oregano, red pepper flakes (if using), salt, and black pepper. Mix thoroughly.
   • Taste and adjust seasoning as needed. Set aside to allow flavors to meld.

Cooking the New York Strip Steak:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Season the Steaks:
   • Pat the steaks dry with paper towels. Brush each steak with olive oil and season generously with salt and black pepper.
3. Sear the Steaks:
   • Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil.
   • Once the oil is hot, add the steaks. Sear for 2-3 minutes on each side until a golden-brown crust forms.
   • Add the smashed garlic cloves and rosemary or thyme sprigs to the skillet for extra flavor.
4. Roast the Steaks:
   • Transfer the skillet to the preheated oven. Roast for 5-7 minutes for medium-rare or until the steaks reach your desired level of doneness.
5. Rest the Steaks:
   • Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a juicy steak.
6. Slice and Serve:
   • Slice the steaks against the grain and serve with a generous drizzle of chimichurri sauce on top.

Tips and Variations

Tips:

• Choosing the Steak: New York strip steaks are known for their tenderness and flavor. Ensure they’re well-marbled for the best results.
• Cooking Time: For a medium steak, aim for an internal temperature of about 135°F (57°C). Adjust the cooking time as needed based on the thickness of the steaks and your preferred doneness.
• Resting is Key: Resting the steaks after roasting allows the juices to redistribute, resulting in a juicier, more flavorful bite.

Variations:

• Add Spice: For a spicier chimichurri, increase the amount of red pepper flakes or add finely chopped fresh chili.
• Herb Substitutions: If you’re not a fan of cilantro, you can substitute with additional parsley or try adding mint for a different flavor profile.
• Grilled Option: Prefer grilling? Simply grill the steaks over medium-high heat for 4-5 minutes per side, then follow the resting instructions.

Nutritional Information (Per Serving):

• Calories: 480
• Protein: 40g
• Carbohydrates: 2g
• Fat: 35g
• Saturated Fat: 8g
• Fiber: 1g
• Sodium: 150mg

Conclusion

Roasted New York Strip Steak With Chimichurri Sauce is a celebration of rich flavors and simple preparation. The robust taste of the New York strip pairs beautifully with the bright, zesty chimichurri, creating a dish that’s sure to impress family and friends alike. Whether you’re hosting a dinner party or treating yourself to a special meal, this recipe is a must-try.