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Cast Iron New York steak slices served with Chimichurri sauce.

Cast Iron New York Steak With Chimichurri Recipe

Here is how to make perfectly tender cast iron New york steak with Chimichurri. This recipe gives you restaurant quality steak with a summery pop of herbs and seasonings from the Chimichurri sauce.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Main Course
Servings 2 people
Calories 370 kcal

Ingredients
  

  • 2 New York steaks
  • coarse salt, to taste
  • 1 garlic cloves, crushed
  • 2 tablespoons unsalted butter

Chimichurri Ingredients

  • 4 tablespoons olive oil, or other vegetable oil of choise
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon chili flakes
  • 1 teaspoon sweet paprika
  • 1 clove garlic
  • 2 tablespoons fresh parsley, chopped

Instructions
 

Steak Instructions

  • Season the steaks with salt on both sides. Let them sit at room temperature for about 30 minutes.
    2 New York steaks, coarse salt
  • In a cast iron pan, melt the better over a medium high heat. Brown the crushed garlic in the butter to infuse it with garlic flavor.
    2 tablespoons unsalted butter, 1 garlic cloves
  • Sear each steak on both sides for about 3-4 minutes per side. The steaks should have a rich, golden crust before turning them over.
  • Turn the heat down and cook them until they have reached your desired level of doneness. Base the steaks with the pan juices as you go. Note for medium-rare doneness, cook the steaks for an extra 5-6 minutes.
  • Remove the steaks from the pan and rest them for about 5 minutes before slicing them.

Chimichurri Instructions

  • Mix together in a small bowl: The dried oregano, the chili flakes, sweet paprika and a tablespoon of hot water. Hydrate all the ingredients for about 30 minutes. This will let the flavors meld.
    1 tablespoon dried oregano, 1 tablespoon chili flakes, 1 teaspoon sweet paprika
  • Finely mince the garlic and chop up the parsley.  Add it to the paprika mixture after 30 minutes of resting.
    1 clove garlic, 2 tablespoons fresh parsley
  • Stir in the vinegar and oil.
    2 tablespoons white wine vinegar, 4 tablespoons olive oil

Notes

  • To Store. Cooled leftover steak can be stored in an airtight container in the fridge for up to 3 days. Store the Chimichurri sauce for up to a week in an airtight container in the fridge. 
  • Freezing. Leftover cooked steak can be frozen for about 2 months. Pop leftover chimichurri sauce into ice trays and freeze them this way for up to 3 months. 
  • To Reheat. Leftover steak can be thawed in the refrigerator overnight. Defrost the sauce overnight at room temperature. Reheat the steak in an oven or quickly in a hot pan. 

Nutrition

Calories: 370kcalCarbohydrates: 6gProtein: 1gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 16gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 30mgSodium: 161mgPotassium: 176mgFiber: 3gSugar: 1gVitamin A: 2408IUVitamin C: 6mgCalcium: 71mgIron: 2mg
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