Ingredient Spotlight. Our Cilantro & Roasted Onion Infused Olive Oil carries fresh cilantro lift and the mellow sweetness of roasted onion, so the chimichurri tastes layered right out of the food processor. For the sear we reach for our Coratina Medium EVOO, a robust varietal with a high smoke point and a peppery finish that stands up to a screaming-hot skillet.
Ingredients
Chimichurri: 1 bunch cilantro, chopped · 1 bunch parsley, chopped · leaves from 5–6 oregano sprigs · ½ cup Cilantro & Roasted Onion Infused Olive Oil · 2 tsp red pepper flakes · juice of ½ lime · ¼ cup red wine vinegar · ½ cup shallot or red onion, diced small · 2–3 cloves garlic, grated · salt
Steak: 2 NY strip steaks, 1-inch thick · 2 Tbsp Coratina Medium EVOO · 2 Tbsp unsalted butter · 2 cloves garlic · salt
Instructions
Add the cilantro, parsley, and oregano to a food processor and pulse, streaming in about ¼ cup of the Cilantro & Roasted Onion oil until finely chopped.
Scrape into a bowl and stir in the remaining oil, pepper flakes, lime juice, red wine vinegar, shallot, garlic, and salt. Rest in the fridge 30 minutes to let the flavors marry.
Let the steaks sit at room temperature 30 minutes and heat the oven to 400°F. Pat dry and salt both sides generously.
In a cast-iron skillet, heat the Coratina EVOO over medium-high until shimmering. Sear the steaks 3–4 minutes per side for a deep crust.
Add the butter and garlic and baste for 1–2 minutes, then transfer the skillet to the oven for 5–7 minutes, to 125°F for rare or 140°F for medium.
Rest 5–10 minutes, slice thinly against the grain, and spoon the chimichurri over the top.
Chef's Notes
Resting is non-negotiable — it lets the juices redistribute so your board stays saucy, not soupy.
The chimichurri only improves overnight; make extra for eggs and grilled vegetables.
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