Thin Cut New York Strip with Chimichurri Sauce

I love me a thick steak- seared on the outside and red on the inside. Thinner cuts usually dry out and aren't generally that good and remind me of overcooked, tough steaks in Europe. If there is one thing we do well in the US - it's steaks. During my recent grocery shopping trip at Whole Foods this thin cut New York strip caught my eye. Considering the weather is, knock on wood, gorgeous this was a perfect cut for grilling and topped with a slightly spicy chimichurri sauce rivaled a thick cut steak. This came together very quick and I was surprised as to the ease of preparation for the chimichurri that was adapted from the June 2008 issue of Gourmet. A chopped herb sauce prevalent in South and Central America, this chimichurri was light and the lemon complements a somewhat fatty steak. The red pepper flakes add a nice bit of spice. I am a fan of flat leaf parsley but imagine that cilantro would as well work well.

Grilled New York Strip with Chimichurri Sauce
Chimichurri Adapated from Gourmet, June 2008
Serves 2

2 thin cut New York strip steak about 8 oz. each
Salt and pepper to season the steak
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon minced garlic
3/4 teaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley

Chimichurri Sauce
Whisk together olive oil, lemon juice, garlic, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.



















Grilled Steak:
Heat grill. Season steaks with salt and pepper and grill over high heat for 2 minutes on each side. Top with chimichurri sauce.