Ingredients
For the Steaks:
- 4 ButcherBox NY Strip Steaks
- 2 tbsp olive oil
- salt & pepper to taste
For the Chimichurri:
- 1 cup parsley finely chopped
- 1/4 cup cilantro finely chopped
- 1 tbsp fresh oregano minced
- 2 garlic cloves minced
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- salt & pepper to taste
Instructions
Prepare the Chimichurri:
- In a medium bowl, combine parsley, cilantro, oregano, garlic, and red pepper flakes.
- Stir in olive oil and red wine vinegar. Season with salt and black pepper to taste.
- Let the sauce sit for at least 10 minutes to allow the flavors to meld together.
Prep the Steaks:
- Preheat your grill to high heat.
- Brush each NY strip steak with olive oil and generously season both sides with salt and black pepper.
Grill the Steaks:
- Place steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Remove steaks from the grill and let them rest for about 5 minutes to allow juices to redistribute.
Serve:
- Slice the steaks against the grain.
- Spoon chimichurri sauce over the steaks or serve on the side for dipping.
Notes
Let your steaks sit at room temperature for about 20 minutes before grilling to ensure even cooking.
Adjust the amount of red pepper flakes according to your preferred spice level.
Recipe Variations
Herb Substitutes: Feel free to substitute basil or mint for cilantro if you prefer a different herb profile.
Additional Flavors: Add a squeeze of lemon for an extra tang in your chimichurri.
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
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