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Chimichurri-Marinated NY Strip Steaks

Chimichurri-Marinated NY Strip Steaks

A homemade Chimichurri sauce brings bright flavor and a bit of heat to a favorite cut - NY Strip Steaks - impress your guests with this quick and easy recipe.


  • 2 NY Strip Steaks (8, 12 or 16oz)
Chimichurri Sauce:
  • 2 cloves garlic
  • 1/2 cup packed fresh cilantro
  • 1/2 cup packed fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon crushed red pepper


  1. Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place NY Strip Steaks and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Remove steaks from marinade, discard marinade. Pat steaks dry with paper towels. Place filets on preheated gas grill over medium heat. Grill, covered for 11 to 15 minutes until medium rare (125°F) to medium (135°F) or to desired doneness, turning occasionally..
  3. Serve steaks with reserved Chimichurri Sauce.

Recipe Courtesy of BeefItsWhatsForDinner.com

SAFE HANDLING TIPS: • Wash hands with soap and water before cooking and always after touching raw meat. • Separate raw meat from other foods. • Wash all cutting boards, utensils, and dishes after touching raw meat. • Do not reuse marinades used on raw foods. • Wash all produce prior to use. • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. • Cook Ground Beef to 160°F as measured by a meat thermometer. • Refrigerate leftovers promptly