This Grilled NY Strip with Chimichurri <\/strong>sauce is the perfect fast and easy dinner<\/em> solution. A quick sear on the steak all topped with a fresh herby sauce, can it get more perfect? Let me show you how to grill the perfect steak. It only takes a few minutes to enjoy a tender and juicy steak.<\/p>\n For more recipe inspiration, check out my grilled steak pinwheels <\/a>or grilled tomahawk with a homemade compound butter<\/a>. <\/p>\n Grilling the perfect steak doesn\u2019t have to be complicated. Simple seasoning, 5 minutes on the grill, rest and eat<\/strong>. Yes, it\u2019s that simple.<\/em> While some may prefer a more cooked steak, to me there is nothing better than a medium rare cook with a lot of pink in the middle. The steak is tender like butter, juicy, flavorful and filling. <\/p>\n The key to a perfectly grilled steak<\/em> is cooking it over direct heat and flipping every minute. DO NOT<\/strong> keep it on one side too long. It will burn the crust, overcook the edge and keep the middle raw. Flipping every minute allows the steak to cook evenly inside resulting in a medium rare steak all throughout. <\/p>\n It\u2019s the perfect topping to for this Grilled NY Strip with Chimichurri <\/strong>sauce. It brings a burst of freshness, zestiness and crunch<\/em>. Brighten up your plain grilled chicken breast or add freshness to a savory grilled steak.<\/p>\n Start off with finely chopping an entire batch of parsley and cilantro.\u00a0 I have seen this done with parsley only, with cilantro only or both.\u00a0 In my personal opinion, an equal mix of both makes it just right.<\/p>\n Next, finely chop up 6 cloves or garlic or use minced jar garlic as a substitute. For the seasoning, use crushed red pepper flakes, dried oregano and salt.<\/a>\u00a0and olive oil.\u00a0 Add enough red wine vinegar to get the ingredients wet and finally pour in the olive oil to make the sauce runny. Mix these ingredients together with a spoon, not a food processor and you are done!\u00a0 Yes, it\u2019s that simple.<\/p>\n For the full recipe and tips to other flavor variations check out my homemade chimichurri sauce<\/a> recipe.<\/p>\n When chopping up the parsley, remove any larger stems. These are bitter and will not taste good in the sauce. Cilantro chop all.<\/p>\n Use olive oil instead on extra virgin olive oil. It has a lighter and milder taste allowing the other ingredients to be the stars.<\/p>\n<\/div>\n When picking steaks at the butcher or grocery store, look for thicker cuts.\u00a0 These are more forgiving and harder to over cook.\u00a0 Also, select pieces that have nice marbling.\u00a0 You want that fat to keep the steak tender, juicy and flavorful.<\/p>\n Before the steak goes on the grill, it is very important to get it to room temperature.\u00a0 Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.\u00a0\u00a0<\/p>\n![\"grilled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/03\/steak-close-up-1200x1200.jpg\"\/)
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<\/figure>\n<\/div>\nHow to grill the perfect steak.<\/h2>\n
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<\/figure>\nThere are different cuts of steak:<\/h4>\n
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Ingredient List for a Grilled NY Strip with Chimichurri.<\/h2>\n
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How to make a chimichurri sauce.<\/h2>\n
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Prep the NY Strip Steak.<\/h2>\n
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<\/figure>\nRecipe Tip<\/h2>\n
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