Savor the bold sophistication of our Wildfire Chimichurri Steak, where refined technique meets timeless flavor. Perfectly seared New York Strip steaks are grilled over open flame to achieve a rich crust and tender, juicy center. A vibrant chimichurri—crafted from fresh parsley, chives, and red wine vinegar—adds a burst of brightness that cuts through the richness of the beef. Serve it hot from the grill, drizzled generously with chimichurri, and finished with a touch of fresh chives for a vibrant, herb-forward finish that turns every bite into a celebration of fire and flavor.
Prep Time: 5 minutes
Cook Time: 12-20 minutes
Servings: 4
Ingredients
• 4 New York Strip steaks, about 2 inches thick
• Salt, to taste
• Chimichurri sauce (see recipe below)
• Fresh chives, roughly chopped (for garnish)
Instructions
Preheat the Wildfire Griddle
- Set to medium-high and preheat for 15 minutes.
Season the Steaks
- Generously season each steak with salt only, allowing the natural beef flavor and grill smokiness to shine.
Grill the Steaks
- Grill steaks about 6–10 minutes per side, adjusting cook time based on your desired doneness:
- Medium-rare: approximately 6 minutes per side
- Medium: about 8 minutes per side
- Medium-well: about 10 minutes per side
Rest, Slice & Serve
- Once grilled, remove the steaks and let them rest for 5 minutes.
- Slice steaks and arrange them on serving plates.
- Generously drizzle Chimichurri sauce over the steaks, letting some oil pool beneath for dipping.
- Sprinkle with chopped chives and enjoy.
Chimichurri Sauce
Prep Time: 10 minutes
Rest Time: 1-2 hours (preferable overnight)
Servings: Enough for 4-6 steaks
Ingredients
- 1 cup olive oil
- 1 cup fresh parsley, finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon diced red bell pepper
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon minced garlic
- Salt, to taste
Instructions
In a bowl, combine olive oil, parsley, oregano, red bell pepper, chives, red wine vinegar, garlic, and salt.
Whisk thoroughly until fully blended.
Allow the chimichurri to sit at room temperature for at least 1–2 hours.
