This slightly unconventional rosemary balsamic chimichurri takes minutes to assemble and boosts simple grilled New York Strips to a company worthy dinner. Flavored with garlic, parsley, and crushed red pepper flakes, this versatile sauce could be used as a marinade or be served tableside for heaping spoonfuls onto whatever meat or vegetables you pulled off the grill for dinner.
Rosemary Chimichurri Steaks
3 garlic cloves
¼ cup fresh parsley
1 Tbls fresh rosemary
¼ tsp crushed red pepper flakes
3 Tbls olive oil
2 Tbls balsamic vinegar
2 steaks, such as NY Strip, Ribeye, or Sirloin
To assemble the chimichurri, finely chop the garlic and herbs or place in a food processor. Add the red pepper flakes, oil, and vinegar and mix to combine. Chimichurri can be made ahead and will keep several days in the fridge.
Season the steaks with salt and pepper. Pour the chimichurri into a shallow dish and add the steaks, turning to coat in the sauce. Let the steaks marinate at room temperature for 15 minutes. Reserve marinade to brush on steaks as they grill.
Grill, turning once, about 8 minutes for medium rare.