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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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Ingredients

  • 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
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp crushed red pepper flakes

Equipment

  • grill
  • food processor

Instructions
 

  • 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!

Notes

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