Chimichurri is one of the freshest and most flavorful sauces you can serve with steak. Its bright herbs, rich olive oil, gentle heat, and balanced acidity make it a perfect match for well-marbled cuts like ribeye, Tomahawk ribeye, skirt steak, and New York strip steak. A classic chimichurri recipe usually includes minced garlic, but this roasted garlic chimichurri takes that idea one step further. Roasting the garlic softens its sharp bite and brings out a deeper, sweeter flavor that blends beautifully with parsley, cilantro, oregano, red wine vinegar, and olive oil.
If you are new to this sauce, you may be wondering what chimichurri is and why it works so well with grilled beef. Chimichurri is commonly found in Argentinian and Uruguayan cooking, where it is often served as either a green or red sauce. It can be used as a marinade before cooking or spooned over steak as a finishing sauce after grilling. The green version is typically made with chopped parsley, garlic, olive oil, oregano, and red wine vinegar. This roasted garlic version keeps that same fresh foundation while adding a mellow, savory garlic flavor that makes every bite of steak even better. 
This recipe pairs roasted garlic chimichurri with grilled NY strip steaks, but you can use the sauce with almost any cut of beef you enjoy. The key is to give the chimichurri enough time to chill after mixing so the herbs, vinegar, oil, roasted garlic, jalapeño, and seasonings can come together. Once the steaks are grilled, rested, and sliced, the sauce adds freshness and richness without overpowering the beef.
Let’s get into the roasted garlic chimichurri recipe.
Roasted Garlic Chimichurri NY Strip Steaks
8
15 mins
45 mins
1 hr
Ingredients
- 4-6 NY strip steaks or any steak cuts you prefer
Seasoning for Steak
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Chili powder
- 2 tbsp Garlic powder
- 1 tsp Onion powder
Roasted Garlic Chimichurri
- 1 bunch Parsley chopped
- 1 bunch Cilantro chopped
- ⅓ cup Oregano chopped
- 1 bulb Garlic roasted
- ½ Shallot diced
- 1 cup Olive oil
- ⅓ cup Red wine vinegar
- 1 tbsp Lemon zest
- ½-1 Jalapeño use the full pepper if you like more heat
- 1 tsp Red pepper flakes
- Salt to taste about 2 tsp
Instructions
1. Begin by preparing the garlic bulb. Slice off the top of the bulb just enough to expose the cloves inside. Place the garlic on a sheet of aluminum foil, drizzle it with olive oil, and season it with salt. Wrap the bulb tightly in the foil. Heat your grill to 425 degrees and place the wrapped garlic on the grill to roast. You can also roast the garlic in the oven at the same temperature.
2. While the garlic roasts, prepare the ingredients for the chimichurri. Add the chopped parsley, chopped cilantro, chopped oregano, lemon zest, diced shallot, jalapeño, red pepper flakes, olive oil, and red wine vinegar to a mixing bowl. Once the garlic has finished roasting, squeeze the softened cloves into the bowl. Mix everything together with a fork until the roasted garlic is evenly incorporated. Place the roasted garlic chimichurri in the refrigerator for 1 hour so the flavors can blend.
3. While the chimichurri rests in the refrigerator, prepare the NY strip steaks. Pat the steaks dry with a paper towel. In a small bowl, combine the kosher salt, black pepper, chili powder, garlic powder, and onion powder to make the steak seasoning.
4. Let the steaks sit for about 20 minutes, then pat them dry again. Drizzle the steaks lightly with a neutral oil and spread it over the surface. This acts as a binder and helps the seasoning adhere to the meat. Season the steaks generously on all sides, then let them sit for another 20 minutes. During this time, heat your grill to 450-500 degrees for direct grilling.
5. Once the grill reaches the desired temperature, place the steaks directly over the heat. Grill for 2 minutes, rotate the steaks 90 degrees, and grill for 1 more minute. Flip the steaks and repeat the same process on the other side. If the steaks are 1 inch thick or thinner, they may be done at this point. If they are thicker than 1 inch, move them to an upper rack or indirect heat and let them finish cooking. Pull the steaks when they reach an internal temperature of 125-128 degrees, then let them rest for 8-10 minutes.
6. After the steaks have rested, slice them into thin pieces and spoon the roasted garlic chimichurri over the top. You can also serve the steaks whole with a small bowl of chimichurri on the side so everyone can add as much as they like.
7. Serve the roasted garlic chimichurri NY strip steaks with family and friends, and enjoy the combination of smoky grilled beef, mellow roasted garlic, fresh herbs, and bright vinegar in every bite.
Did you enjoy this roasted garlic chimichurri recipe?
This sauce is a great way to add freshness, acidity, and bold herb flavor to grilled steak. Keep it chilled until you are ready to serve, and use it as a finishing sauce for NY strip steaks, ribeye, skirt steak, or any steak cut you enjoy.