Looking for a flavorful and elegant meal that’s easy to prepare? Try this Strip Steak with Chimichurri Sauce recipe. The combination of juicy strip steak and tangy, herbaceous chimichurri sauce is a match made in culinary heaven. This recipe is perfect for a special occasion or a weekend dinner party, but it’s also simple enough for a quick weeknight meal. With just a few fresh ingredients and some basic cooking techniques, you can create a restaurant-quality dish that will impress your guests and satisfy your taste buds. So fire up the grill or heat up the pan, and let’s get cooking!
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About 30 minutes before grilling, remove the steaks from the refrigerator. Allow them to sit covered at room temperature.
Chimichurri Sauce
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Combine hot water, oregano, and salt in a small bowl. Let stand 5 minutes to soften oregano.
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Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
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Add oregano water mixture and vinegar and pulse briefly to combine.
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Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.
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Cover with plastic wrap and let stand at room temperature for at least 30 minutes. If preparing sauce in advance, refrigerate and bring to room temperature before using.
Grilling Steak
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Heat grill to medium-high heat. Clean and then carefully brush the grill grates with oil.
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Brush the steaks on both sides with olive oil and season generously with salt and pepper.
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Place the steaks on the grill and cook until charred grill marks appear, about 6 minutes covered.
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Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center 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.
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Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.
