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Sliced grilled New York strip steak topped with chimichurri beside pan-roasted asparagus on a white plate

Grilled Steaks with Chimichurri and Pan-Roasted Asparagus

New York strip steaks seasoned simple and grilled over high heat, served with asparagus pan-roasted in garlic butter and a fresh chimichurri made ahead so the herbs and garlic have time to infuse.
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Prep Time 25 minutes
Cook Time 15 minutes
Rest Time 8 minutes
Total Time 48 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Grilled Steaks
  • 2 New York strip steaks
  • Kosher salt To taste.
  • Black pepper To taste.
  • Your favorite steak seasoning Optional.
  • 1 tbsp olive oil 1 to 2 tbsp, to coat the steaks before grilling.
Pan-Roasted Asparagus
  • 1 bunch fresh asparagus Woody ends trimmed.
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • Kosher salt and black pepper To taste.
  • 1 tbsp butter Added in the last minute or two.
  • Fresh lemon juice Optional.
Chimichurri
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic 3 to 4 cloves, minced
  • 2 tbsp fresh oregano Or 2 tsp dried.
  • 0.5 tsp red pepper flakes Adjust to taste.
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp red wine vinegar
  • 0.5 cup olive oil Added slowly, after the vinegar.

Equipment

  • Grill Preheated to high.
  • Cast iron skillet or heavy pan For the asparagus, run alongside the grill.
  • Instant-Read Thermometer
  • Mixing Bowl For the chimichurri.

Method
 

Make the Chimichurri
  1. Add the chopped parsley, garlic, oregano, red pepper flakes, kosher salt and black pepper to a bowl.
  2. 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.
Prep the Steaks and Asparagus
  1. 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.
  2. Trim the woody ends from the asparagus and set aside.
Grill and Pan-Roast
  1. Preheat the grill to high. Lightly coat the steaks with olive oil and place them directly over the hottest part of the grill.
  2. 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.
  3. 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.
  4. 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.
Serve
  1. 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.

Notes

Doneness: These are pulled at 125°F to 130°F for medium rare. The USDA recommends 145°F for whole cuts of beef. Cook to the temperature you are comfortable with, and remember the steaks keep climbing while they rest.
Chimichurri first: It is not cooked, so all the flavor has to develop in the bowl. Fifteen to twenty minutes minimum. Vinegar goes in before the oil so the herbs meet the acid first.
Asparagus in a pan, not on the grate: Spears fall through grates and cook unevenly on them. A pan gives you full contact on every side and holds the garlic butter.
Garlic goes in last: It burns fast at that heat. Final minute or two only.
Timing: Times are estimates and include the 20 to 30 minute room temperature rest for the steaks separately from prep.

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