Grilled Steaks with Chimichurri | Sponsored by Everhome Suites
This recipe is sponsored by Everhome Suites. All opinions and cooking are my own.
These grilled steaks are New York strips seasoned simple and cooked over high heat, served with asparagus pan-roasted in garlic butter and a fresh chimichurri spooned over the top. The chimichurri gets made first so it has time to sit, and everything else comes together fast.
What Goes Into Grilled Steaks with Chimichurri
| Ingredient | Notes |
|---|---|
| New York strip steaks | Two of them. |
| Kosher salt and black pepper | Plus your favorite steak seasoning if you want it. |
| Asparagus | One bunch, woody ends trimmed off. |
| Garlic | Minced. Some for the asparagus, more for the chimichurri. |
| Butter | Goes in at the end with the asparagus. |
| Parsley and oregano | Fresh, finely chopped. The base of the chimichurri. |
| Red wine vinegar and olive oil | What binds the chimichurri together. |
| Red pepper flakes | Adjust to how much heat you want. |
| Lemon | Optional squeeze over the asparagus. |
Exact amounts are in the recipe card below.
Make the Chimichurri First
This goes together before anything else touches heat, and it needs at least fifteen or twenty minutes sitting before you serve it.
Chimichurri isn’t cooked, so everything in it has to happen in the bowl. Raw garlic and dried or fresh herbs sitting in vinegar and oil need time for their flavor to move into the liquid. Make it and serve it immediately and it tastes like parsley in oil. Give it twenty minutes and it tastes like chimichurri.
Add the vinegar to the chopped herbs and seasonings first, then the olive oil slowly while you mix. That order matters, because the vinegar gets into the herbs before the oil coats them and locks it out.
How to Make Grilled Steaks with Chimichurri
Chop the parsley, oregano and garlic fine and add them to a bowl with the red pepper flakes, salt and pepper.
Stir in the red wine vinegar, then slowly add the olive oil while mixing until it’s all combined. Set it aside for at least fifteen to twenty minutes.
Pat the steaks dry and season both sides generously with kosher salt, black pepper and steak seasoning if you want it.
Let the steaks sit at room temperature for twenty to thirty minutes before they go on.
Trim the woody ends off the asparagus.
Get the grill going on high. Coat the steaks lightly with olive oil and put them directly over the hottest part.
Grill until they have a good sear and reach the temperature you want.
While the steaks cook, get a cast iron skillet hot over medium-high heat. Add olive oil and the asparagus, season with salt and pepper and toss to coat.
Cook several minutes, turning it, until it takes on color but still has bite.
Add the minced garlic and butter in the last minute or two and toss until the garlic is fragrant and the butter coats everything. Squeeze lemon over it if you like.
Rest the steaks before slicing, then plate them with the asparagus and spoon chimichurri generously over the top.
Times and temps are all in the recipe card.
Pull at 125 to 130 and Let It Rest
I pull New York strips between 125 and 130 for medium rare. The USDA recommends 145 for whole cuts of beef, so take it further if that’s where you’re comfortable.
Rest them five to ten minutes before the knife goes in. The temperature keeps climbing while they sit, so where you pull them isn’t where they end up. That rest is also what keeps the juice in the steak instead of on the board.
Cook the Asparagus in the Pan, Not on the Grill
Asparagus goes into a cast iron skillet while the steaks are over the fire. There’s a reason it isn’t on the grate next to them.
Spears fall through grill grates, and the ones that don’t cook unevenly because only the part touching metal is getting heat. In a pan, every side makes contact and you can toss it, so it colors evenly all the way around.
The pan also holds the garlic and butter. Those go in at the very end, in the last minute or two, because garlic burns fast over that heat and butter browns quickly. Add them early and you’ll taste it.
Tender-crisp, not soft. Pull the asparagus while it still has some bite to it.
Miguel’s Tips
- Chimichurri first. It needs fifteen to twenty minutes minimum to come together.
- Vinegar before oil. The herbs need to meet the acid first.
- Steaks out of the fridge twenty to thirty minutes before they go on.
- Pat them dry. Wet steak won’t sear.
- Garlic and butter in the last minute on the asparagus. Any earlier and the garlic burns.
- Rest the steaks. Five to ten minutes, every time.
Frequently Asked Questions
What temperature should I pull the steaks at?
I pull New York strips between 125 and 130 for medium rare. The USDA recommends 145 for whole cuts of beef. Cook them to where you’re comfortable, and remember the temperature keeps climbing while they rest.
How far ahead can I make the chimichurri?
Fifteen to twenty minutes is the minimum. A few hours in the fridge is better. It keeps for a few days and only gets better sitting.
Can I grill the asparagus instead?
You can, though spears fall through the grates and cook unevenly. The pan gives you full contact on every side and it’s what holds the garlic butter at the end.
Can I use a different cut of steak?
Ribeye or sirloin both work. New York strip is what I used here.
Related Recipes
- Grilled Bone In Ribeyes and Smashed Parmesan Potatoes
- Carne Asada Steak Fries
- Garlic and Soy Marinated Beef Kabobs
- Authentic Carne Asada Tacos with Fresh Red Salsa
My Gear
Everything I cook with lives here: linktr.ee/cooking_with_fire___
Explore More Recipes
Chicken | Beef | Pork | Seafood
Grilled Steaks with Chimichurri and Pan-Roasted Asparagus
Ingredients
Equipment
Method
- Add the chopped parsley, garlic, oregano, red pepper flakes, kosher salt and black pepper to a bowl.
- Stir in the red wine vinegar, then slowly add the olive oil while mixing until well combined. Let it sit at least 15 to 20 minutes before serving so the herbs and garlic infuse.
- Pat the steaks dry with paper towels and season generously on both sides with kosher salt, black pepper and steak seasoning if using. Let them sit at room temperature 20 to 30 minutes before grilling.
- Trim the woody ends from the asparagus and set aside.
- Preheat the grill to high. Lightly coat the steaks with olive oil and place them directly over the hottest part of the grill.
- Grill until you have a good sear and they reach your preferred internal temperature. For medium rare, pull around 125°F to 130°F, then rest 5 to 10 minutes. The temperature will keep rising as they rest.
- While the steaks grill, heat a cast iron skillet over medium high. Add the olive oil and asparagus, season with salt and pepper and toss to coat. Cook several minutes, turning occasionally, until it takes on color but stays tender crisp.
- Add the minced garlic and butter in the final 1 to 2 minutes, tossing until the garlic is fragrant and the butter coats the asparagus. Finish with a squeeze of lemon if you like. Do not add the garlic earlier, it will burn at this heat.
- Slice the rested steaks and plate alongside the asparagus. Spoon a generous amount of chimichurri over the steak and serve extra on the side for dipping.
