New York Steak with Chimichurri Sauce

A restaurant quality meal you can enjoy in your own home! Trust me you will love this New York Steak with Chimichurri Sauce. And before you ask, yes, you can make it with any other cut of beef but I just prefer this cut with this sauce. And again yes to it being healthier than ordering a steak in a restaurant because who knows what is added in their sauces!

Now I’ve said this before, and I will say it again. If you can, buy grass fed beef. It is not only better for the animal but it is also better for us, not to mention the difference in the taste. Also many people already know that grass fed beef is better for them because of its healthy fat profile but what you may not be aware of is its ability to satiate, its superior mineral content and its role in preventing modern, western society diseases. This is definitely something to read up on if you are interested.

Okay! So I’m pretty sure you’ll love this recipe… I would love to hear from you if you cook it for your loved ones and what their responses are! I’m sure you will also be surprised at how easy and delicious this simple restaurant quality dinner is. Enjoy x

Serves 4


3 x 300g New York Steaks

sea salt

freshly ground pepper

dried Greek oregano

Tomato Salad:

400g baby tomatoes

200g baby bocconcini

freshly ground pepper

Chimichurri Sauce:

½ cup cold pressed olive oil

¼ cup dill

¼ cup basil leaves

½ cup parsley leaves

½ tsp dried oregano

½ tsp sea salt

¼ tsp pepper

2 cloves of garlic

1 tbs red wine vinegar

2 tbs lemon juice

Chilli flakes (optional)

  1. Add all the ingredients for the chimichurri sauce (excluding the chilli) in a food processor and pulse until combined and everything is a saucy consistency. Add more oil if needed.

  2. Prepare the steaks. Heat the BBQ on high. Season with sea salt, freshly ground pepper and dried oregano. When BBQ is hot place steaks on and close the BBQ lid so it mimics an oven. Cook on each side for approximately 5-7 minutes per side (depending on how thick they are) or until it is well charred on the outside and pink in the center. Turn off heat when cooked and place onto a plate. Cover with foil and allow to ‘rest’ for at least 5 minutes.

  3. In the meantime, slice the baby tomatoes in half and add them to a bowl with the bocconcini. Season with freshly ground pepper.

  4. Steaks should be ready to slice, making sure you are cutting against the grain. Slice them no thicker than 1cm and place onto platter. Place the tomato salad next to it and drizzle over the steak the chimichurri sauce. Serve immediately. Enjoy x

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