Steak with Chimichurri Sauce Recipe
Steak with Chimichurri Sauce Recipe
There’s nothing better than mouthwatering steaks sizzling on a hot grill; except when you follow it up with beautifully fresh chimichurri sauce. Bon Appétit.
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Ingredients
- For Chimichurri Sauce:
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/2 cup finely chopped cilantro
- 1/3 cup finely chopped parsley
- 1/4 cup finely chopped onion
- 5 garlic cloves, peeled and minced
- 1 TB fresh or dried oregano
- 1 1/2 tsp kosher salt (not fine table salt)
- 1/4 tsp crushed red pepper
- For Steaks:
- 4 ribeye or New York steaks, at least 1″ thick
- kosher salt and freshly ground black pepper
- garlic powder
Instructions
- Make Chimichurri Sauce ahead: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.
- Make the Steaks:
- Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides. Oil grill well; using high heat, get grill smoking hot. Once very hot, place steaks on grill for 3 minutes on the first side, without moving them around. Brush tops of steaks with oil, turn them over, and grill another 2 minutes. Once the exteriors are browned with nice grill lines, do the “press test” by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they’re feeling a bit too soft, give it another minute of cook time. {For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.}
- Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more “cook time” as they rest.
- Serve steaks sliced, with chimichurri sauce generously drizzled throughout.
Original Recipe Article from chewoutloud.com
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