Strip Steak with Chimichurri

By bakers_delight85

Serve with Sauteed Spinach and Vidalia Onion and Roasted Potato Wedges.

Ingredients

• 1/2 cup minced red onion (about 1/2 onion)
• 1/3 cup coarsely chopped fresh flat-leaf parsley
• 1 Tbsp. coarsely chopped fresh oregano
• 1 Tbsp. minced garlic
• 1/3 cup extra virgin olive oil
• 3 Tbsp. red wine vinegar
• 1/2 tsp. crushed red pepper flakes
• 1 Tbsp. finely grated lemon zest
• Coarse salt and freshly ground black pepper
• 2 New York strip steaks (each about 1 pound and 1 inch thick)

Details

Servings 4

Preparation

Step 1

Mix all the ingredients except the steaks in a bowl, seasoning with 2-1/2 tsp. salt and 1/2 tsp. black pepper; let stand at room temperature, about 15 minutes.
Pat dry steaks with paper towels, and season both sides with salt and pepper. Place in a large cast-iron skillet (avoid crowding). Cook over medium-high heat until browned and a crust has formed on the bottom, about 4 minutes. Turn steaks and continue cooking for about 2 minutes more, depending on thickness, for medium rare.
Transfer steaks to a cutting board and let rest 10 minutes. To serve, slice crosswise (against the grain) into 1/4 to 1/2-inch thick pieces. Divide steak among four plates and spoon about 1 Tbsp. sauce on top of each. Pass remaining sauce on the side.