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Sundried Tomato Chimichurri Strip Steak

5 from 1 vote
Print Recipe
Servings 2 each

Ingredients
  

  • 2 each NY Strip Steaks I used Crowd Cow steak.
  • 1 tbsp vegetable oil
  • salt and pepper

Sauce

  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 cup finely chopped parsley I use flat leaf Italian.
  • 1/4 cup sun dried tomatoes
  • 2 cloves garlic, finely chopped
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes adjust to taste.
  • 1/2 tsp Kosher salt adjust to taste.
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup crumbled Gorgonzola cheese

Instructions
 

sauce

  • Place sun dried tomatoes in microwave safe dish. Cover with water. Microwave 30 to 60 seconds until tomatoes soften and rehydrate. Drain.
  • Whisk oil and vinegar together. Add remaining ingredients. Stir to blend. Set aside fo flavors to marinate for 10 minutes to an hour.

steak

  • Heat skillet over medium high heat about 1 minute. Add oil and bring to a shimmer, about 1 minute.
  • While skillet heats, salt and pepper all sides of steak.
  • Cook steak for 4 minutes on first side until browned and easily looses from pan.
  • Flip steak and cook an additional 4 to 6 minutes until internal temperature reaches 135 degrees for medium rare.
  • Move steak to plate and cover with foil. Rest steak for about 10 minutes before cutting.
  • Plate sliced steaks and cover with sauce. Sprinkle with Gorgonzola.