Pan seared and oven baked New York steak is topped with a homemade, herby chimichurri sauce that’s vibrant and alive with flavor! (Jump to Recipe)

Steak Selection

New York strip steak is the steak of choice for this recipe. This cut is from the short loin from a cow, it’s a part of a muscle that’s not used much by the cow, resulting in a more tender kind of cut.

Another cut of steak that I use interchangeably for this recipe is the sirloin steak. It is less tender than the New York strip but more flavorful. T-bone steak is another great selection.

Cooking Method For The Steak

The steaks are brought to room temperature before cooking. This ensures even cooking.

They are pan seared in a skillet first, then finished off in a preheated oven.

One key to forming the nice brown crust on these steaks is heating the skillet for a few minutes until it sizzles. I highly recommend using a well-seasoned cast iron skillet because you can heat this skillet up really hot!

Another key is to pat dry the steaks with a paper towel so there is no moisture left behind. Moisture is the enemy to perfectly browned steaks.

Cookings times:

First, pan sear, stove top, 2-3 minutes per side.

Second, place into the oven and continue to cook for 5-6 minutes for medium/rare. 6-7 minutes for medium. 7-9 minutes medium/well done.

To Make The Chimichurri Sauce

1. Chop by hand.

Finely chop all ingredients (shallot, garlic, oregano, parsley, and basil) and combine in a medium/small bowl along with red wine vinegar, olive oil, salt, pepper, and red pepper flakes. This is the original way of preparing the sauce and I highly, highly recommend that you try this method if you have the time. This method gives the sauce more body and texture. But, if you are pressed for time, try the food processor method below.

2. In a food processor.

In a food processor, add shallot, garlic, and red wine vinegar. Pulse until roughly chopped. Stop and scrape down the sides. Add oregano, parsley, and basil. Slowly add olive oil while pulsing. Stop and scrape down the sides once more. You may stop pulsing when when herbs are finely chopped. Stir in salt, pepper, and red pepper flakes.

Once the sauce is complete:

Drizzle it on top of the sliced steak and serve. If you are serving the steaks whole and slicing them when sitting down to eat, serve the chimichurri sauce in a bowl with a spoon on the table. This way, your company may drizzle their steak with however much sauce they prefer.

Chimichurri sauce is not only great on grilled steak, but it’s delicious on chicken, lamb (one of my favorites), shrimp, fish, potatoes, asparagus, corn. Or use it as a dipping sauce for shrimp, spring rolls (peanut-free kind of sauce), or a fresh baguette. And one last thing, you must try it as a marinade. Marinade your protein 30 minutes before it hits the grill or skillet.

What To Serve With Chimichurri Steak

Veggies, such as asparagus, corn, roasted potatoes, french fries, etc.
Side salad, Caesar or one of your favorites
Crusty loaf of bread or baguette, use it to dip into the sauce that falls onto the plate alongside the steak

I love serving chimichurri steak with grilled, thick-sliced potatoes. This time, I roasted a batch in the oven using a super simple method.

I tossed 5 medium golden potatoes (cut into 1-inch cubes) with 2 tbsp of olive oil, 1 tsp garlic salt, 1/2 tsp Italian seasoning, and 1/2 tsp of pepper. Spread out on a parchment lined baking sheet and baked for 40 minutes at 400 degrees F., flipping the potatoes halfway through cooking.

Have you made this Chimichurri Steak? Tag @fettysfoodblog and #fettysfoodblog on Instagram. I’d love to see your creation!

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