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:
- Mix Herbs and Garlic:
- In a medium bowl, combine the parsley, cilantro, and garlic.
- Add Vinegar and Oil:
- Stir in the red wine vinegar and olive oil until well combined.
- 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:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Season the Steaks:
- Pat the steaks dry with paper towels. Brush each steak with olive oil and season generously with salt and black pepper.
- 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.
- 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.
- 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.
- 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.