Recipe Overview
Ingredients
For the Steak
- 2 Nutrafarms New York strip steaks
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3–4 garlic cloves, lightly smashed
For the Chimichurri
- 2 bunches fresh parsley, finely chopped
- 1 whole bulb garlic, minced as finely as possible
- 2–3 red Thai peppers or red jalapeños, finely diced (adjust to your preferred spice level)
- 2 tsp salt
- 1 tsp black pepper
- 1½ tbsp rice wine vinegar
- Juice of ½ lime½ cup olive oil
For the Salad
- ½ bunch green onions, thinly sliced
- 1 cucumber, cut into half moons
- 1 handful cherry tomatoes, quartered
- 1 (15 oz/398 mL) can chickpeas, drained and rinsed
- 1 (15 oz/341 mL) can corn, drained
🍳 Instructions
Step 1: Make the Chimichurri
- 1Finely chop the parsley and place it in a large bowl.
- 2Mince the entire bulb of garlic as finely as possible and add it to the parsley.
- 3Finely dice the Thai peppers or red jalapeños and stir them into the mixture.
- 4Add:
- 2 tsp salt
- 1 tsp black pepper
- 1½ tbsp rice wine vinegar
- Juice of ½ lime
- ½ cup olive oil - 5Mix everything together until well combined. Set aside while you prepare the salad so the flavors can meld.
Step 2: Prepare the Salad
- 1Thinly slice the green onions.
- 2Slice the cucumber into half moons.
- 3Quarter the cherry tomatoes.
- 4Drain and rinse the chickpeas.
- 5Drain the corn.
- 6Combine all the salad ingredients in a large bowl.
- 7Add the chimichurri and toss until everything is evenly coated.
- 8Refrigerate while you cook the steak to allow the flavors to marinate.
Step 3: Cook the Steak
- 1Pat the steaks dry and season both sides generously with salt and pepper.
- 2Heat the olive oil in a large skillet over medium-high heat until hot.
- 3Add the steaks and sear for about 3 minutes per side for medium-rare, flipping once.
- 4During the final minute of cooking, add:
- 1 tbsp butter
- Smashed garlic cloves
- 5Spoon the melted butter and garlic over the steaks as they finish cooking.
Cook longer or shorter depending on your preferred doneness.
Step 4: Rest & Serve
- 1Transfer the steaks to a cutting board and let them rest for 10 minutes.
- 2Cut the steak into bite-sized cubes or thin slices.
- 3Divide the chilled salad among serving plates.
- 4Top each salad with the steak.
- 5Spoon any remaining chimichurri over the steak if desired.
Serve immediately and enjoy!
