Best 9 Roasted New York Strip Steak With Chimichurri Sauce Recipes

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When it comes to cooking a delicious roasted New York strip steak, finding the perfect recipe is essential. With its rich flavor and tender texture, the New York strip steak is a popular cut of meat that can be cooked in a variety of ways. Whether you prefer a simple marinade or a more elaborate sauce, there are countless recipes available to help you create a mouthwatering dish. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you in finding the best recipe to cook roasted New York strip steak with chimichurri sauce that suits your taste and skill level.

Let's cook with our recipes!

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE



Roasted New York Strip Steak with Chimichurri Sauce image

Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 12

5 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 (16 ounce) New York strip steaks
8 cloves garlic, peeled
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons red wine vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
  • Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
  • Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
  • Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
  • Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
  • Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
  • Serve the steak alongside the Chimichurri Sauce.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g

STEAK WITH CHIMICHURRI SAUCE



Steak with Chimichurri Sauce image

Categories     Beef     Citrus     Garlic     Herb     Sauté     Low Carb     Low/No Sugar     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons dried crushed red pepper
2 6-ounce beef tenderloin steaks (about 1 inch thick)

Steps:

  • Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE



Roasted New York Strip Steak with Chimichurri Sauce image

Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 12

5 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 (16 ounce) New York strip steaks
8 cloves garlic, peeled
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons red wine vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
  • Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
  • Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
  • Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
  • Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
  • Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
  • Serve the steak alongside the Chimichurri Sauce.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g

GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI



Grilled Strip Loin Steak With Bacon Chimichurri image

From an old issue of Food & Wine magazine, a tasty marinated steak with a classic South American sauce with a slight twist - bacon! It has been pointed out that this is still a tasty recipe if you want to leave out the added flavours (& fat) of the bacon - thank you PanNan! NOTE - prep time does not include minimum 4 hour marinating time

Provided by Debi9400

Categories     Steak

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

8 garlic cloves, smashed
4 fresh thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine (recommend a Chilean Cabernet )
1 medium red onion, very finely chopped
2 tablespoons olive oil
8 beef strip steaks
salt & pepper
4 garlic cloves, quartered (remove middle germ)
1/2 cup parsley, packed
1/2 cup oregano leaves, packed
1/4 cup rice vinegar
1 lemon, juice of
1 cup olive oil
salt & pepper
1/2 lb bacon

Steps:

  • Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
  • Chimichurri Sauce:.
  • In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
  • In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
  • Cooking:.
  • LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
  • Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
  • Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
  • Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.

Nutrition Facts : Calories 1059.2, Fat 84.7, SaturatedFat 25.2, Cholesterol 234.7, Sodium 381.1, Carbohydrate 8.2, Fiber 2.8, Sugar 1.2, Protein 59.2

STEAKHOUSE STRIP STEAKS WITH CHIMICHURRI



Steakhouse Strip Steaks with Chimichurri image

Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that's dynamite with cumin-rubbed steaks. You've got to try the thick herb sauce with salmon, too! -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

4 boneless beef top loin steaks (8 ounces each)
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon coarsely ground pepper
CHIMICHURRI:
2-1/2 cups chopped green onions
3 garlic cloves, minced
5 tablespoons olive oil, divided
1 cup packed fresh parsley sprigs
1/2 cup fresh cilantro leaves
1/2 cup loosely packed basil leaves
2 tablespoons canned chopped green chilies
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup reduced-sodium chicken broth
3 tablespoons lime juice
Lime wedges

Steps:

  • Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside., In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly., In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.

Nutrition Facts : Calories 520 calories, Fat 31g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 911mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 50g protein.

MARINATED STEAK WITH CHIMICHURRI SAUCE



Marinated Steak with Chimichurri Sauce image

A lively combo of parsley and garlic gives juicy steak an authentic Argentinean flavor.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 7

1 cup A.1. Garlic & Herb Marinade
1 beef flank steak (2 lb.)
2 cups fresh parsley sprigs
1/3 cup olive oil
2 Tbsp. HEINZ Red Wine Vinegar
1 bay leaf
1 tsp. dried oregano leaves

Steps:

  • Pour marinade over steak in shallow dish; turn to coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, blend remaining ingredients in blender until smooth. Pour into bowl; refrigerate until ready to serve.
  • Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan sprayed with cooking spray.
  • Broil, 4 inches from heat, 10 min. or until steak is medium doneness, turning after 5 min. Diagonally cut steak across the grain into thin slices. Serve with the parsley mixture.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 3 g, Protein 23 g

THE PERFECT NEW YORK STRIP STEAK



The Perfect New York Strip Steak image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

  • Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

ROASTED NEW YORK STRIP STEAK



Roasted New York Strip Steak image

A thick steak is essential in order to get nice rare slices for your buffet brunch. Be sure to let the steak rest for at least 15 minutes before slicing. This allows the juices to disburse throughout the meat and not go running all over the cutting board.

Yield serves 6

Number Of Ingredients 3

One 2- to 2 1/2-pound New York strip steak (2 inches thick)
Kosher salt and coarsely ground black pepper to taste
1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 475°F.
  • Season the steak on both sides with salt and pepper.
  • Heat a 10-inch ovenproof skillet to the smoking point (very hot) over medium-high heat. Add the oil and the steak. Sear the steak on both sides for 3 to 4 minutes per side. The surface of the steak will be a dark brown color. Sear the edges for 1 to 2 minutes, or until they are brown.
  • Place the skillet in the oven for about 5 minutes, or until the steak reaches the desired doneness. To check for doneness, use an instant-read thermometer. The internal temperature should be 135°F for rare and 145°F for medium-rare.
  • Allow the steak to rest for 15 minutes. To slice the steak, place it on a cutting board and cut it on a slight bias, leaving the slices still touching so that the meat stays juicier as you cut. Fan out the slices in an attractive pattern on a platter or the cutting board. Serve immediately.

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE



Churrasco Strip Steak With Chimichurri Sauce image

This citrus and pesto like recipe is from one of our favorite local restaurant's "Dinosaur BBQ". It is using their bottled marinade. For those who have received a package from me, I have included this sauce. For those who have not--never fear, I am including the web address so that you can enjoy it too. Go to www.dinobbq.com .. also, look for other "Dinosaur" recipes using their sauces under me or my hubby Rickv.

Provided by TammieV

Categories     Meat

Time 10h30m

Yield 4 Steaks

Number Of Ingredients 10

4 (10 -12 ounce) beef strip steaks
1 cup dinosaur bbq mojito marinade
1 bunch fresh Italian parsley
10 -12 garlic cloves, coarsely chopped
3 -4 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup extra virgin olive oil

Steps:

  • Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
  • Pour on marinade and let them stand all day.
  • Using parsley leaves fill measuring cup to make 1 full packed cup.
  • Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
  • Dribble in a little oil at a time until fully blended.
  • Taste, add more seasonings if desired.
  • Set aside.
  • Take steaks out of marinade and pat dry.
  • Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
  • Serve with some sauce spooned over each steak.

Tips:

  • Choose the right steak: A New York strip steak is a great choice for this recipe, as it is flavorful and tender. You can also use a rib eye steak or a sirloin steak.
  • Preheat your oven and skillet: Make sure your oven and skillet are both very hot before cooking the steak. This will help to sear the steak and create a nice crust.
  • Season the steak generously: Use a generous amount of salt and pepper to season the steak before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Cook the steak to your desired doneness: The cooking time will vary depending on the thickness of your steak and how you like it cooked. For a medium-rare steak, cook for about 4-5 minutes per side.
  • Let the steak rest: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Serve with chimichurri sauce: Chimichurri sauce is a delicious and versatile sauce that pairs perfectly with grilled or roasted steak. It is made with fresh herbs, olive oil, vinegar, and spices.

Conclusion:

Roasted New York strip steak with chimichurri sauce is a flavorful and impressive dish that is perfect for a special occasion or a weeknight meal. The steak is cooked to perfection and the chimichurri sauce adds a bright and herbaceous flavor. This dish is sure to please everyone at the table.

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