Strip Steak with Chimichurri Sauce


Steak-4 pounds New York strip steaks, (1 1/2 inch thick)
salt as per taste
black pepper, ground
olive oil

Chimichurri Sauce

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 minced 
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

Step 1:

For Chimichurri Sauce

Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisk well with no clumps.Then pour in the remaining broth and whisk again to mix well.

Step 2:

Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.

Step 3:

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.

Step 4:

Grilling Steak

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.

Step 5:

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.

Step 6:

Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.