Chimichurri Steak
Pan seared and oven baked New York steak is topped with a homemade, herby chimichurri sauce that’s vibrant and alive with flavor!
Ingredients
For The Steak
- 2 (8 oz) New York strip steaks
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp avocado oil (or high-heat oil like vegetable or canola)
For The Chimichurri Sauce
- 1 shallot
- 4 garlic cloves, add more if you like the garlicky taste
- 2 tbsp red wine vinegar
- ¼ cup fresh oregano
- 1 cup packed, fresh flat-leaf parsley
- ½ cup fresh basil
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes
Instructions
- Leave the steak out at room temperature for 30 minutes prior to cooking. Pat the steaks down with a paper towel to dry them completely. Season with salt and pepper.
- Make the chimichurri sauce in the meantime. 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 herbs are finely chopped. Stir in salt, pepper, and red pepper flakes. Set chimichurri sauce aside.
- Preheat oven to 400 degrees F.
- In a large, oven-proof skillet (preferably cast iron skillet), heat avocado oil over medium/high heat. Once skillet is hot, add the steaks. Cook steaks 2-3 minutes per side. Place cast iron skillet into preheated oven. Continue to cook for 5-6 minutes for medium/rare. 6-7 minutes for medium. 7-9 minutes medium/well done.
- Remove from oven and let steaks rest for at least 5 minutes before slicing. Serve with chimichurri sauce.