The chimichurri in this easy grilled New York strip steak recipe is a condiment and vegetable side all in one. Sliced green beans give the garlicky herb sauce extra crunch. "When Evan brings home steaks from the restaurant, this is exactly the dish he makes,” says Sarah Rich about her husband and co-chef at San Francisco’s Rich Table.
Slideshow: More Steak Recipes
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
2 small shallots, minced
1/4 cup Champagne vinegar
4 ounces green beans, thinly sliced (1 cup)
1 cup chopped cilantro
1/2 cup chopped parsley
1 garlic clove, minced
1 teaspoon piment d’Espelette (see Note)
1 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
Four 12-ounce New York strip steaks, fat cap left on
How to Make It
In a small bowl, combine the shallots with the vinegar and let stand for 15 minutes. Stir in the green beans, cilantro, parsley, garlic, piment d’Espelette and the 1 cup of olive oil; season the green bean chimichurri with salt and pepper.
Light a grill or preheat a grill pan. Brush the steaks with olive oil, season with salt and pepper and grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per side. Transfer the steaks to a work surface and let rest for 5 minutes.
Slice the steaks across the grain and transfer to plates. Spoon the green bean chimichurri over the steaks and serve.
Piment d’Espelette is a sweet, mildly spicy ground pepper.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.