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Recipes Mains:

Steak and Chimichurri Sauce

Eyeswoon Kitchen
Steak & Chimichurri Sauce


Chimichurri Sauce:


  • 1/2 cup champagne vinegar
  • 1 teaspoon kosher salt plus more
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1/2 habanero or red jalapeño, finely chopped (optional)
  • 1/4 cup minced arugula
  • 1/2 cup minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil

Roasted Tomatoes on the vine:

  • 2-3 stems of cherry tomatoes on the vine
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Grilled NY Strip Steak:

  • 6 10- to 11-ounce New York Strip steaks (approx 1 1/4 inches thick)
  • Kosher salt and freshly ground black pepper
  • 3-4 tablespoons olive oil

The Prep

Chimichurri Sauce:

  • Combine vinegar, 1 tsp. salt, garlic, shallot, and red pepper in a medium bowl and let stand for 10 minutes. Stir in arugula, parsley, and oregano. Using a fork, whisk in oil. Set aside and spoon over grilled steak.

Roasted Tomatoes on the vine:

  • Drizzle with olive oil, roast on a sheet pan in a 400 degree oven for 30-40 minutes

Grilled NY Strip Steak:

  • Prepare grill (medium-high heat). Brush steaks with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 5-6 minutes per side for medium-rare.
  • Allow steaks to rest for 15 minutes then cut
  • Transfer skirt steak to a cutting board and allow steaks to rest for 15 minutes. Slice against the grain on a diagonal. Season to taste and return to serving board. Place roasted tomatoes on the vine beside the steak, spoon half of the chimichurri atop and serve remaining sauce alongside.
  • Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks.

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