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Overhead shot of sliced new york strip loin with chimichurri sauce

New York Strip Steak with Chimichurri Sauce

  • Author: Eric Jones
  • Total Time: 14 minutes
  • Yield: 2 1x


If you’re a steak lover, this Strip Loin (New York Strip) Steak with homemade chimichurri sauce will the perfect choice for your steak night or anytime.


Units Scale

For the strip loin:

  • (2) 8 oz. Strip Loin Steaks
  • 1/2 tsp. Himalayan Salt
  • 1 tsp. Black Pepper
  • 1/4 tsp. Garlic Powder
  • 1 tbsp. Butter

For the chimichurri sauce:

  • 1/2 cup Fresh Parsley
  • 1/2 cup Extra-Virgin Olive Oil
  • 2 tbsp. Red Wine Vinegar
  • 2 tsp Minced Garlic
  • 1 tsp Oregano
  • 1/2 tsp Black Pepper
  • 1/2 tsp. Red Crushed Peppers
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/2 tsp. Himalayan Salt


  1. For the chimichurri sauce, chop the fresh parsley and add to the food processor (paid link) along with all other sauce ingredients. Pulse ingredients until combined. 
  2. Season your steak on both sides with salt, pepper and garlic powder. 
  3. Heat cast iron grill to high heat. Add 1 tbsp butter to the pan. Grill steak for 2 minutes each side. Allow it to rest for 5 minutes.  
  4. Once the steak has rested, slice the steak into the desired thickness and top off with chimichurri sauce. Serve immediately. 
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Category: Low Carb
  • Method: Stove Top
  • Cuisine: American/Spanish


  • Calories: 1142
  • Sugar: 0.6g
  • Sodium: 867mg
  • Fat: 77.7g
  • Carbohydrates: 4.3g
  • Fiber: 1.7g
  • Protein: 104.6g
  • Cholesterol: 319mg

Keywords: New York Strip Steak with Chimichurri Sauce, Steak with Chimichurri Sauce, Strip Loin with Chimichurri Sauce