Coppola Feast

Grilled New York Steak with Summer Squash and Chimichurri

Grilling Favorites

You can’t go through grilling season without indulging in a classic steak and cabernet sauvignon pairing. Isn’t that a rule somewhere? Anyway, this New York steak gets an extra kick of flavor with the help of chimichurri and you may or may not be able to eat a steak again without this sauce of Argentine origin. Enjoy how these flavors meld with Diamond Collection Cabernet Sauvignon.


Grilled New York Steak with Summer Squash and Chimichurri 
Paired with Diamond Cabernet Sauvignon


  • 2 New York steaks
  • 1 bunch Italian parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 4-6 garlic cloves, minced
  • Pinch of chili flake
  • 1 teaspoon of red wine vinegar
  • ½ cup of extra virgin olive oil
  • 4 each summer squash, ends trimmed and cut in ½ lengthwise
  • Salt and pepper to taste

Preheat grill to medium high heat. Season the steaks on all sides with salt and pepper. Place steaks on grill and cook until desired temperature is achieved. Remove from grill and allow to rest. In the meantime, make the chimichurri by mixing the parsley, oregano, garlic, chili flake, vinegar, olive oil, and season to taste with salt and pepper. Rub the squash with a few drops of extra virgin olive oil and season with salt and pepper. Grill until softened slightly and caramelized. To serve, place the grilled squash on a plate and top with slices of the New York steak. Garnish with the chimichurri and enjoy!



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