Chimichurri Steak (with New York Strip)

Season steaks: Start by seasoning the steaks with salt on both sides. Let them sit at room temperature for about 30 minutes. This helps enhance the flavor!
2 New York steaks, coarse salt
Prepare pan: Next, melt some butter in a cast-iron pan over medium-high heat. Add crushed garlic to the butter and let it brown for extra flavor.
2 tablespoons unsalted butter, 1 garlic cloves
Cook steaks: Now it’s time to cook the steaks! Sear them in the hot pan until a golden crust forms, then flip them over to sear the other side.
Lower the heat and cook to your desired doneness, basting the steak with the pan juices as you go. For a perfect medium-rare, cook for an additional 5-6 minutes.
Rest steaks: Once cooked, remove the steaks from the pan and let them rest for 5 minutes before slicing. This helps keep them juicy!
Mix chimichurri base: In a small bowl, combine dried oregano, chili flakes, sweet paprika, and 1 tablespoon of hot water. Let this sit for 30 minutes to let the flavors meld together.
1 tablespoon dried oregano, 1 tablespoon chili flakes, 1 teaspoon sweet paprika
Add fresh ingredients: While you wait, finely mince some garlic and chop fresh parsley. After the 30 minutes are up, mix these into your spice mixture.
1 clove garlic, 2 tablespoons fresh parsley
Combine ingredients: Finally, stir in the vinegar and olive oil. Your chimichurri is ready to add a burst of flavor to your steak!
2 tablespoons white wine vinegar, 4 tablespoons olive oil