NY Steak with Cilantro Garlic Sauce
These grilled NY striploin steaks with fresh cilantro garlic sauce transform home grilling into a fancy steakhouse. Dredged in a savory, flavorful herb sauce and grilled to perfection, this is the perfect recipe for date night in!
Table of Contents
What Makes This Recipe Great
Going out is a whole production these days. With three kids, busy schedules, and prices going up everywhere, sometimes Shawn and I just really enjoy a good date night in! We tuck the kids into bed, Shawn grills the most amazing NY striploin steaks with cilantro garlic sauce, and I make the sides!
Served with a bottle of wine on our back porch, we feel like we’re dining out at the fanciest steakhouse without any of the planning, half the price, and none of the stress!
I know this delicious striploin recipe will wow you and your loved ones and hope it gives you the fanciest night in just as it does for us!
Recipe Highlights
- Easy, 20-Minute Recipe
- Affordable, but feels fancy!
- Board dredge (cilantro garlic sauce) adds tons of fresh and bright flavors to the juicy striploin steak!
- The oil sauce adds in even better fat macros for Keto.
- Keto, Whole30, Paleo, Gluten-Free, and Dairy-Free!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Ingredient Notes
NY Steaks
New York Steaks: For this recipe, you’ll need two 8oz striploin steaks. You can get them a little bigger or smaller depending on your appetite, but this recipe caters to 8oz steaks.
Flaky Sea Salt: I love garnishing my striploin steak with a bit of flaky salt (or kosher salt) on top. You can omit this ingredient if you don’t want to add more salt your steak!
Cilantro Garlic Sauce
Cilantro: I use a bunch of fresh cilantro. You could use parsley in place of cilantro if you prefer, and it would be just as delicious.
Yellow Onion: I grate my onion in the large holes of a box grater which keeps it the perfect size and thickness for the cilantro garlic sauce.
Garlic Cloves: You can grate your garlic or finely mince it. I prefer fresh garlic cloves but if you have a jar of already minced garlic, feel free to use it.
Olive Oil: You can also use avocado oil.
Kosher Salt: I love cooking with kosher salt, but you can substitute regular salt or sea salt.
Recipe Step by Step
- Season the striploin steaks generously on all sides with kosher salt and set them on the counter for 30 minutes to bring them to room temperature.
- Heat your outdoor grill (or indoor grill pan) over high heat. (We love using our charcoal grill for this recipe.) Clean the grates and coat them with oil.
- Make the board dredge on a cutting board or large plate by combining the chopped cilantro, grated onion, garlic, olive oil, and kosher salt. Stir together with a fork.
- Cook the steaks on the grill. The cook time will depend on the thickness and size of your steaks. Typically just about 3-5 minutes per side for medium-rare.
- Dredge the steaks when they are 1 minute away from being done. Remove the hot steaks from the grill, and dip them in the dredge coating on all sides.
- Return steaks to the grill and cook for 30 seconds more per side.
- Remove steaks from the grill and allow them to rest in the board dredge for 5-7 minutes.
- Slice the striploin steaks against the grain, and top with additional board dredge and flaky sea salt (or more kosher salt).
Expert Tips
Steaks: I prefer this with New York striploin steaks, but feel free to use it with your favorite cut of steak. Would also be great with a ribeye, skirt steak, or sirloin steak. I get my 100% grass-fed steak from ButcherBox which I highly recommend!
Meat Temperature: We love this meat thermometer so we know when the steaks are cooked to medium-rare, pulling off at 120ºF. Cook to 130º if you prefer your steak cooked medium.
Dredge: I like to add the steaks back to the grill for just 30 seconds per side so the high heat quickly cooks the grated onion and garlic in the dredge sauce.
Leftovers: Store leftover striploin and the sauce in an airtight container in the refrigerator for up to 5 days.
Serving: We love it with our NY steaks with roasted broccoli and roasted radishes. If you’re not eating keto, be sure to serve it with my steakhouse-style baked potatoes! You will feel like you’re eating at the fanciest steak restaurant in town!
Recipe FAQs
Actually yes! Steak is one of those funny things that has a billion names for the same cut. NY strip, New York steak, and striploin are all the same.
A couple of reasons! The cilantro garlic sauce is perfect for New York steaks, which are good but don’t have a ton of great marbling and flavor on their own. Since I don’t like paying double the price for filet mignon, so striploin is a much more affordable way to have an amazing steak dinner.
Yes! There are just 3 net carbs per NY steak (with the cilantro garlic sauce included!). Make sure to serve your striploin steak with keto-friendly sides to make sure the whole meal is low carb!
More Grilling Recipes
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NY Steak with Cilantro Garlic Sauce
Ingredients
Steaks
- 2 8-ounce New York steaks
- 1 tablespoon kosher salt
Board Dredge
- 1 bunch cilantro, finely chopped
- 1/4 yellow onion, grated on the large holes of a box grater
- 2 cloves of garlic, grated or finely minced
- 1/4 cup olive oil
- 2 teaspoons kosher salt
Equipment
Instructions
- Season the striploin steaks generously on all sides with kosher salt and set on the counter for 30 minutes to bring them to room temperature.
- Heat your outdoor grill (or indoor grill pan) over high heat. (We love using our charcoal grill for this recipe.) Clean the grates and coat with oil.
- Make the board dredge on a cutting board or large plate by combining the chopped cilantro, grated onion, garlic, olive oil and kosher salt. Stir together with a fork.
- Cook the steaks on the grill. The cook time will depend on the thickness and size of your steaks. Typically just about 3-5 minutes per side for medium rare.
- Dredge the steaks when they are 1 minute away from being done. Remove the hot steaks from the grill, and dip in the dredge coating all sides.
- Return steaks to the grill and cook for 30 seconds more per side.
- Remove steaks from the grill and allow them to rest in the board dredge for 5-7 minutes.
- Slice the striploin steaks against the grain, and top with additional board dredge and flaky sea salt (or more kosher salt).
- Enjoy warm with your favorite sides. We love it with roasted broccoli and roasted radishes.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
14 Comments on “NY Steak with Cilantro Garlic Sauce”
Wow! SO expensive! I can’t imagine! I love this idea for a really good steak dinner! I have my go to marinade but this cilantro onion dredge sounds perfect!
Haha, Natalie you are so funny! I am preeeetty sure it doesn’t work that way here — I think the cops actually show up! Lol. Glad you got out of that sticky situation anyways. Steak is a great way to celebrate!
This looks so good and that cilantro onion sauce is the bomb!! I am thinking of topping it on my baked fries! Yumm
Congrats on beating the speeding ticket! That is always the best feeling. And celebrating with these steaks was a brilliant move on your husbands part.
That is so awesome. And I’m so happy to know that for the future! I should be good for now without a car though :) This steak looks so good, but I’ll just have to do it on the stovetop…it’s already too cold here :(
I love celebrating the everyday victories! What a relief, Natalie! I’ve not had a ticket in a long time… the last time I’ve experienced anything related is when Rob got ticketed by a red-light camera. He must of just got in on the tail end of yellow… I was with him. But there was no getting out of it. The camera showed all! So now we are super careful because, I think the ticket was around $205!! Yikes! That dredge sauce is mouthwatering my dear!
Wow, $1000? That is insane! So glad it all worked out for you :) This steak is cooked to perfection! Love the cilantro sauce!
75? You were only going 75? I suppose technically that would be considered speeding here, but if I actually went 75 (on the highways) I’d probably get run over! I’ve only ever been pulled over once and it was when I lived in PA. It was 1am and I was coming from a friends house. I was pulled over for “going through a stop sign” but I assure you I didn’t run the stop sign. I think he was hoping to get a DUI because of the time and because it’s a SMALL town. I was very respectful, but you would of thought it was an episode of cops – he screamed at me to step out of the car and immediately gave me a breathalyzer test without doing a field test! I told him I only had 1 beer at about 8pm, but for some reason he acted like I was drunk. I complied and struggled to blow into the darn thing – I almost passed out due to my low blood pressure! Finally once it registered (after 3 tries) he saw that I was indeed not intoxicated. He let me get back in the car and then gave me a ticket for the stop sign!! I was so mad. I decided against fighting it because I knew the cop would show up (small town) and I didn’t want to take a day off of work for that. The ticket was only $150 so I just paid it, but I do think I could have complained about his treatment of me. Anyway, I would have fought it too at those prices that you would have had to pay! So glad you were able to have it thrown out!
This recipe is perfect since I’ll be starting whole30! Looks so easy and delicious.
Do I get an award for longest comment ever? Hahaha
Yay for getting out of tickets! I need to remember that for next time!!
And I am drooling over this steak. We hardly ever eat any red meat and I wish we would cause it is just SO good!
That is awesome! Good for you! Darryl has tried that before and the cop DID show up, but I’m happy it worked for you! These steaks look delicious, a perfect way to celebrate!
Wow good job on getting the ticket dismissed! I’m definitely going to remember that for the future. This steak looks amazing, Natalie! I love the sauce over it. Sounds like the perfect meal to me!
Oh my gosh! And I thought the cops around here were harsh! That is crazy-expensive just for speeding! So glad you fought it out though and won—like you said, there’s baby stuff to buy! And other important things like steak for instance?? Holy MOLY, I am seriously drooling all over the place right now! Love love LOVE that herb marinade!
Oh, nice! I love recipes that don’t necessarily need to wait for 2 days for the marinade to soak in the steak.
That is crazy insane! $1000. No wonder you worked your way out of it! So glad it worked out for you.
I know these steaks sizzling in my ears are working out for me. We’re loving cilantro lately. Looks incredible!
Happy Tuesday friend!