Ingredients
- 4 New York strip steaks, about 12 ounces each
- Chimichurri, recipe follows
- Salt and pepper
Directions
Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
Chimichurri:
- 1 cup Spanish olive oil
- 2 limes, juiced
- 4 cloves garlic
- 2 minced shallots
- 1 tablespoon each minced basil, thyme and oregano leaves
- Salt and pepper
Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.
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By thevoice16_8146926
havertown, PA
on July 21, 2012
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Best Chimichurri ever!! Great flavor with any cut of steak!
By anphan78
Placentia, ca
on July 29, 2011
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Great marinade!. I put the finished sauce in the food processor to make more of a puree.
By agizmo3_11327518
Rochester, NY
on October 12, 2009
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This is a very flavorful marinade or sauce. Less oil for a sauce and I agree with the comments about adding salt to taste. Great on burgers, chicken and fish as well. Another winner Bobby-thanks again!
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