Grass-Fed Steak with Chimichurri

This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.

Serves: 4
Estimated time: 35 minutes

Ingredients

  • 2 NYPB grass-fed steaks
  • Kosher salt and black pepper
  • 1 tablespoon neutral oil
  • 1 cup parsley
  • ½ cup cilantro
  • 1 garlic clove
  • 2 tablespoons red-wine vinegar
  • ⅓ cup olive oil

Method

  1. Step 1: Finely chop the herbs and garlic, then stir with vinegar and olive oil. Season to taste.
  2. Step 2: Pat the steaks dry and season.
  3. Step 3: Sear or grill over strong heat, monitoring closely because leaner cuts can cook quickly.
  4. Step 4: Check temperature in the thickest part and rest at least 3 minutes.
  5. Step 5: Slice across the grain and spoon chimichurri over the top.

Food-safety note

For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.

Make it your own

Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.

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