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New York Striploin With Simple Homemade Chimichurri Sauce

Indulge in a mouth-watering New York Striploin, perfectly grilled and topped with a homemade chimichurri sauce.

Have you ever bought a good piece of steak and suddenly get that nervous feeling that you may overcook or under season it? A lot of pressure goes into cooking steak because for most people, a medium rare is a must and no one wants to eat an under-seasoned steak.

This recipe is a foolproof way to ensure you get a perfectly cooked and seasoned steak and as an added bonus, a simple homemade chimichurri sauce!

A big thank you to CookingAnuWay for creating this delicious recipe using our Halenda’s Meats Striploin Steaks!

What is a Striploin Steak?

When you want a quick and easy steak dinner, striploin’s are always the way to go. Striploin steaks are a tender cut of meat that has a good amount of marbling and are less expensive than your fancy cuts like filet mignon.

What’s The Best Way to Cook a Striploin Steak?

The 2 best ways to cook steak are on the BBQ or on a cast iron skillet. These two options will make sure you get the most delicious, tender and juicy steak if cooked to your preferred temperature.

Using a cast iron skillet allows for the temperature to get super hot, so you get that nice golden sear you are looking for. Once you get that sear, the cast iron skillet doesn’t have hot spots so your steak will cook evenly all the way through.

The rule of thumb is to typically cook your striploin steak for 3-4 minutes per side on medium heat. Don’t forget to cook on the fat cap to render the fat.

Cooking Temperatures

  • Rare steak, cook to 125 degrees F
  • Medium Rare cook to 135 degrees F
  • Medium cook to 145 degrees F
  • Medium Well cook to 155 degrees F
  • Well Done cook to 160 degrees F

Always, we mean always, allow your steaks to rest for a minimum of 5 minutes.


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Striploin Steak

New York Striploin With Simple Homemade Chimichurri Sauce

Nothing beats the flavour of a perfectly cooked New York Striploin topped with a simple homemade chimichurri sauce! This recipe will upgrade your dinner! Who needs a fancy restaurant when you can make restaurant-quality meals right at home?
Our Halenda's Meats Striploin steaks really showcase their quality in this dish. The have the perfect amount of marbling and they are so tender. We pride ourselves on high-quality and affordability.
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 2


  • 1 Cast Iron Skillet or BBQ



  • 2 New York Strip Loins from Halenda's Meats 
  • 2 Tbsp Olive Oil
  • 1 Tbsp Sea Salt

Ingredients for Chimichurri

  • 2 Cloves Garlic
  • 1/2 Tsp Sea Salt
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Cup Cilantro Chopped
  • 1/3 Cup Parsley Chopped
  • 1/2 Tsp Black Pepper
  • 3 Tbsp Olive Oil


Method for Marinating Your Steak

  • Season both sides of your steak with salt and olive oil. Make sure to give it a nice massage and set this aside for a few minutes while you make your Chimichurri sauce. 

Method for Chimichurri Sauce

  • Crush your garlic with salt (if you don’t have a mortar and pestle simply use pre-crushed or finely chopped garlic and stir in the salt).
  • Add in your red wine vinegar, finely chopped onion, cilantro & parsley, black pepper and olive oil. 
  • Allow to sit for at least 10 minutes before use.

Method for Cooking Steak

  • Heat your BBQ, Cast Iron Skillet or Pan - We are using a cast iron skillet on medium heat.
  • Cook for 3 & 1/2 minutes per side.
  • Crank heat up to medium-high heat and cook 1 more minute per side including 1 minute for the fat cap.
  • Transfer the steak to a plate and allow it to rest for 5 minutes before slicing.
  • Top your steak with the Chimichurri sauce and enjoy! 
Keyword striploin steak

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