Churrasco Strip Steak with Chimichurri Sauce
Elevate your steak night with this Churrasco Strip Steak with Chimichurri Sauce, a vibrant, flavor-packed dish inspired by the bold tastes of South American cuisine. Perfectly seared New York strip steaks are grilled to juicy perfection, then topped with a zesty chimichurri sauce made with fresh parsley, cilantro, garlic, and a hint of red chili flakes for a subtle kick. The herbaceous sauce, accented with red wine vinegar and lemon juice, creates a bright contrast to the rich, smoky steak. Ready in just 25 minutes, this easy-to-follow recipe is ideal for anything from a romantic dinner to a backyard barbecue. Serve alongside roasted potatoes or grilled vegetables for a restaurant-quality meal you’ll savor to the last bite.
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Recipe Information
Ingredients
- 4 pieces (8 oz each) New York strip steak
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup Fresh parsley (packed, chopped)
- 0.5 cup Fresh cilantro (packed, chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Red wine vinegar
- 1 teaspoon Oregano (dried)
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Sea salt (for chimichurri)
- 0.5 cup Extra virgin olive oil
- 1 tablespoon Lemon juice
Instructions
Remove the steaks from the fridge and let them come to room temperature for about 30 minutes before cooking.
Pat the steaks dry with a paper towel and rub both sides with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Set aside.
To make the chimichurri sauce, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, oregano, red chili flakes, sea salt, extra virgin olive oil, and lemon juice in a medium bowl. Stir well to combine. Set aside at room temperature to allow the flavors to meld.
Preheat an outdoor grill or grill pan over high heat. Ensure the grates are clean and lightly greased.
Place the steaks on the grill and cook for 4-5 minutes on one side without moving them, to achieve a good sear. Flip and cook for an additional 3-4 minutes, or until the desired doneness is reached (130°F for medium-rare).
Remove the steaks from the grill and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
Serve the steaks whole or slice them thinly against the grain. Drizzle generously with the chimichurri sauce, and serve any extra sauce on the side.
Enjoy your Churrasco Strip Steak with Chimichurri Sauce with a side of grilled vegetables or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
