GrillinFools
We’ve addressed chimichurri sauce in the past, but that steak I marinated and basted with chili and cinnamon. Not everyone wants chilis or cinnamon near their steak, so I decided to revisit this recipe and go with a simple steak and chimichurri recipe. And again, if we put the adjective after the noun in the title of the recipe, it sounds like something amazing, and in this case it is. We cooked a number of recipes the day we shot these pictures, and I kept returning to the steaks we grilled and the chimi. Is there a better finger food? You be the judge:
Steak Chimichurri Ingredients:
Steaks, lots of steak [/NeosVoice]
Salt and pepper
1 cup flat leaf parsley
1 tbsp dried oregano
2 cloves garlic, minced
1 tsp red pepper flakes
1/4 cup red wine vinegar
1/2 tsp salt
A handful of turns of a pepper grinder
1/2 cup olive oil (don’t worry about it being extra virgin because 99% of us can’t really tell the difference with all these other bold flavors included)
First up, find some beautifully marbled steaks. These are prime grade NY Strip steaks which are probably my favorite steak. I know a lot of rib eye folks are thinking, “Blasphemy,” but hang with me. I like rare steaks. I need a thicker steak so I can get a nice flavor crust on each side and not overcook the inside. A lot of times, a thick enough rib eye for that covers the entire plate, but a thick enough NY strip is a much smaller portion. I know we all want to thump our chests and talk about the copious amounts of food and drink we can pound, but the older I get, the more I have to think about moderation or suffer the consequences later. So give me a well marbled strip, and mind your business on what I like :-)
Let’s crank up the grill to north of 500 degrees and season our steaks with some salt and pepper:
While the steaks come up to room temp and the grill cranks up to north of 500, let’s make up some chimichurri. This is easy. Combine everything else but the olive oil in a food processor. Pulse the processor while drizzling in the oil:
Set that aside and let’s put some grill marks on our steaks. My American Made Grills “Muscle” Grill is up to the task and puts some of the widest grill marks of any grill on the market that I know of. Wider grill marks means more flavor:
Now for me, all I need is a good sear on each side and my steak is done. I don’t mind if I have to stab it again to make sure it’s dead. But some of you would like it a little more done. Easy, peasy, lemon squeazy. Put the steaks up on this upper rack and close the lid to let them bake to the desired doneness:
Once the steaks are at the desired doneness, remove from the heat and let rest for about 5 minutes. Then slice and spoon the chimichurri over the steaks:
That’s it. Hand everyone forks:
OOOORRRRRR, simply give them napkins and tell them to get their hands dirty:
The vinegar, herbs, garlic, and red pepper flakes for that little bit of heat meld sooooo well with the umami of the steaks. I must say that chimichurri is on my Mount Rushmore of top steak toppers/sauces/dippers/whatevs.
If you have any questions or comments, feel free to leave them below or shoot me an email.
- 3-5 steaks
- Salt and pepper
- 1 cup flat leaf parsley
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- ¼ cup red wine vinegar
- ½ tsp salt
- A handful of turns of a pepper grinder
- ½ cup olive oil
- Season the steaks with salt and pepper
- Prepare the grill for 500+ degrees
- Combine the rest of the ingredients except for the olive oil in a food processor
- Begin to pulse the food processor as you drizzle the olive oil in
- Sear the steaks on both sides and get those amazing grill marks
- Bake them away from the direct heat to take the steaks to the desired doneness
- Remove from heat, let rest for about 5 minutes, slice and spoon the chimichurri sauce on the beef
- Serve
Scott Thomas
@GrillinFool
Latest posts by Scott Thomas (see all)
- Burnt End Bologna Bites - April 6, 2021
- Char Grilled Oysters with Butter and Wine - April 1, 2021
- Steak Chimichurri - March 25, 2021
