Carnivora: Marinated NY Strip Steak with Chimichurri Sauce

It's the 2025 Red Carpet Menu for Oscar®! And it's the 30th Anniversary of this Red Carpet Menu!!! Celebrations for all!!!!

Each year I take the Academy Award's Best Picture Nominations and give them each an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Latin-esque Dishes. Here’s our main course!

For Anora, it’s Carnivora!
Marinated NY Strip Steak with Chimichurri Sauce

Ingredients:
Steak and Marinade:
• 2 – 10 oz. NY Strip Steaks
• 1/4 cup extra virgin olive oil
• 2 limes, juiced and zested
• 4 garlic cloves, minced
• 1-1/2 tbsp brown sugar
• 1 tbsp coconut amino acids
• 1 tsp oregano, dried
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper

Chimichurri Sauce:
• 1/2 cup parsley, stemmed, washed, and chopped
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp oregano, dried
• 1/2 tsp red crushed chili pepper
• salt and pepper to taste

Instructions:
1) Place marinade ingredients in a ziptop bag and whisk. Add the steaks, zip the bag, and incorporate the marinade with the steaks before refrigerating for at least two hours, but overnight is ideal.
2) Prepare the chimichurri sauce by combining ingredients in a bowl. Set aside. Note: you can prepare this ahead of time and refrigerate – let it get to room temperature before serving.
3) Remove the steaks from the refrigerator and let them come to room temperature.
4) Preheat a cast iron grill pan or outside grill. Grill steaks for about 4-5 minutes on each side to obtain medium doneness (adjust time accordingly to your preferred steak style). Remove to cutting board and let rest 5 minutes.
5) Slice steak against the grain, plate, and spoon chimichurri sauce over the top. Serve hot.


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