This Grilled New York Strip with Chimichurri Sauce is a delicious summer meal! This recipe is Whole30, Paleo, Keto, and Gluten Free.

*Thank you to True Aussie Beef & Lamb for sponsoring this post!

Grilled New York Strip with Chimichurri Sauce

I am so excited to be partnering with my friends over at True Aussie Beef & Lamb to bring you this Grilled New York Strip with Chimichurri Sauce recipe! New York Strip is one of my favorite cuts of steak, and the sauce takes it to the next level! This meal is so simple to make and the entire thing comes together in 15 minutes or less. I served it with Garlic Cauliflower Mash (you can find the recipe here), and grilled summer squash and zucchini. Feel free to pair it with any sides of your choice! Some other suggestions would be Creamy Dairy Free Mashed Potatoes, Mexican Street Corn & Tomato Salad, or Coconut Cilantro Lime Cauliflower Rice.

Grilled New York Strip with Chimichurri Sauce

Why do I use Australian Grassfed Beef?

Australia produces some of the highest quality grassfed beef and lamb in the world. They keep care for both the animals and the environment at the core of everything they do. Which is why I am proud to be working with them!

With cattle raised exclusively on grass, Australian grassfed beef products are lean and naturally contain 13 essential nutrients required for good health, including Iron, Zinc, Omega-3 and B vitamins. Grassfed beef is naturally leaner, and it tends to cook about 30% faster than traditional meat.

Click here to find out where you can find Aussie Grassfed Beef & Lamb near you! It’s sold at Giant, Safeway, and Weis Market near me.

Australian Grassfed Beef

What Ingredients do I need to make this Grilled New York Strip with Chimichurri Sauce?

  • New York Strip steaks – I get Australian Grassfed steaks at a lot of my local grocery stores.
  • Olive Oil, salt + pepper

For the chimichurri:

  • 1 cup flat leaf parsley
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano (can sub 2 tsp dried)
  • 1.5 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes

I used my food processor to make this and it took about 30 seconds from start to finish! Can’t beat that. The Chimichurri sauce will also last in the fridge for up to a week.

For the steak, I honestly don’t think you need much more than just oil, salt, and pepper. Sometimes simple is best!

Chimichurri Sauce

If you try this Grilled New York Strip with Chimichurri Sauce, be sure to tag me on Instagram @maryswholelife! I love seeing your creations.

Looking for some other delicious summer recipes using Australian grassfed beef? Check these out:

Whole30 Teriyaki Burgers with Grilled Pineapple

Whole30 Carne Asada Bowls

Beef Tenderloin with Creamy Horseradish Sauce

Beef Tenderloin Salad with Strawberry Balsamic Vinaigrette

Grassfed Greek Burgers with Tzatziki Sauce

Grassfed Beef & Pineapple Kabobs

Happy cooking!


*This post contains affiliate links. This means if you make a purchase using one of my links, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

Grilled New York Strip with Chimichurri Sauce (Whole30, Paleo)

This grilled Australian grassfed New York Strip with Chimichurri sauce is an easy, quick, and delicious summertime meal!
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  • 4 10 oz Australian grassfed New York Strip Steaks
  • 2 tbsp olive oil
  • salt & pepper, to taste

Chimichurri Sauce

  • 1 cup packed parsley, flat leaf preferred
  • 4 cloves minced garlic
  • 2 tbsp fresh oregano, can sub 2 tsp dried
  • 1.5 tbsp red wine vinegar
  • cup extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp crushed red pepper flakes



  • Remove the steaks from the refrigerator 20 minutes prior to cooking so they can come to room temperature. Heat your grill over medium high heat. Brush the sides of each steak with some olive oil and season liberally with salt and pepper. Cook for 4-5 minutes on the first side, then flip and cook for an additional 4 minutes for medium rare (Internal temp of 135 degrees). Cook for an additional 1-2 minutes for medium (140 degrees), or an additional 3-4 minutes for medium well (150 degrees). Remove the steaks and let them rest on a plate covered with foil for 10 minutes.
  • While the steaks are cooking, make the chimichurri sauce. Combine all of the ingredients in a food processor and pulse a few times until it forms a chunky paste. Do not over-mix it or it will become more of a smooth sauce. Serve the steaks topped with the chimichurri sauce and enjoy!


The Chimichurri sauce can be stored in the refrigerator for up to 1 week. 


Calories: 874kcal, Carbohydrates: 4g, Protein: 59g, Fat: 68g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 37g, Cholesterol: 227mg, Sodium: 453mg, Potassium: 1021mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1381IU, Vitamin C: 21mg, Calcium: 133mg, Iron: 6mg