NY Strip Steak with Chimichurri

NY Strip Steak with Chimichurri

NY strip steak with chimichurri is a classic dish that combines a juicy, tender cut of beef with a bright and flavorful herb sauce. The chimichurri sauce adds a burst of flavor to the steak, with its bright and herbaceous notes complementing the rich, meaty flavor of the beef. This chimichurri recipe is made with a Cilantro and Roasted Onion Olive Oil is bursting with flavor. It is a refreshing and delicious way to elevate a classic steak dinner.

The New York strip steak (also known as the Kansas City strip or top sirloin) is a popular cut of beef that comes from the short loin of the cow. It is well-marbled and full of flavor, making it a perfect choice for grilling or pan-searing. It's definitely a favorite cut of steak!

This dish is a simple yet elegant dish that is sure to impress. Whether you are cooking for a special occasion or just want to enjoy a delicious steak dinner at home, this recipe is definitely worth a try!

Products used: Cilantro & Roasted Onion Olive Oil


For Chimichurri:
1 bunch of Cilantro, roughly chopped
1 bunch of Parsley, roughly chopped
5-6 sprigs fresh Oregano, leaves picked off
½ cup SOOC Cilantro and Roasted Onion Olive Oil
¼ cup Any SOOC Varietal Extra Virgin Olive Oil
2 teaspoons Red Pepper Flakes
Juice from ½ Lime
¼ cup Red Wine Vinegar
½ cup Shallot or Red Onion, diced small
2-3 cloves Garlic, minced or microplaned/grated
Large pinch of salt to taste
For Strip Steak:
2 ½-inch thick NY strip steak
2 Tablespoons SOOC Varietal Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 cloves Garlic


For Chimichurri:

Add the cilantro, parsley, and oregano to a food processor and process on high while slowly streaming in about ¼ cup Cilantro and Roasted Onion Olive Oil.

Remove from food processor and transfer to a large mixing bowl.

Add in the rest of the ingredients and mix together to combine, taste and adjust for seasoning.

Let sit in fridge for 30 minutes before using.

For Strip Steak:

Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.

Preheat the oven to 400°F.

Pat the steaks dry with a paper towel and season both sides of the steak generously with salt.

In a large cast-iron skillet, heat the Extra Virgin Olive Oil over medium-high heat until hot and begins to smoke.

Add the steak to the skillet and cook for 3-4 minutes on each side, until it's nicely browned and has developed a decent crust.

Add the butter and garlic to the skillet. Using a spoon, baste the steak with the butter and garlic for 1-2 minutes.

Transfer the skillet to the oven and cook the steak for 5-7 minutes, or until it reaches your desired level of doneness. Use an instant-read thermometer to check the internal temperature of the steak - it should be 125°F (52°C) for rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well.

Remove the skillet from the oven and let the steak rest for 5-10 minutes before slicing and serving.

Slice thinly and top with the chimichurri! Enjoy!