This dish is a celebration of fire, fat, and flavor. The marbled New York strip steak meets its match in a chimichurri that fuses smoky roasted peppers with buttery macadamia nuts — a bold, modern riff on the Argentine classic. The result is both primal and refined.
Ideal for summer grills or cool-weather dinners alike, this recipe is generous yet composed. The chimichurri can be made ahead, giving you time to focus on searing the perfect crust on your steaks. Earthy, nutty, and herbaceous — this sauce might just steal the spotlight.
Nutrition per serving
Ingredients
- 4 x 10–12 oz (280–340g) New York strip steaks
- 1 red bell pepper
- ½ cup flat-leaf parsley, finely chopped
- 1 Tbsp fresh oregano, chopped
- 2–3 garlic cloves, finely minced
- ¼ cup red wine vinegar
- ½ cup macadamia nuts, finely chopped
- ½–1 cup extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Instructions
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Step 1
Roast the pepper: Char the red bell pepper over an open flame or under a broiler until blackened. Peel off the skin, remove seeds, and finely chop.
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Step 2
Make chimichurri: In a bowl, combine chopped pepper, parsley, oregano, garlic, vinegar, macadamia, and olive oil. Season with salt and pepper. Set aside to infuse.
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Step 3
Prepare the steaks: Pat steaks dry. Season generously with salt and black pepper on both sides.
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Step 4
Sear: Heat grill or cast-iron skillet until smoking hot. Cook steaks 4–5 minutes per side for medium-rare, or until desired doneness.
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Step 5
Rest & serve: Let steaks rest 5 minutes. Slice against the grain and spoon chimichurri over the top before serving.
Finishing Touch: Add a few macadamia crumbs on top of the chimichurri for extra crunch and contrast.