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Grilled T-Bone Steaks with Chimichurri

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READ REVIEWS (1)

Ray Kachatorian

30 mins total
15 mins prep

Recipe Filed Under
Beef, Meat, Mexican, Southwestern, Barbecue & Grilling, 30 Minute, Gluten Free, Main Dish, Dinner, Father's Day, Summer, Cinco De Mayo, Cookout

Provided By: Curtis Stone

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Ingredients

Serves:

3 cloves garlic (peeled)

1/4 c fresh cilantro

1/4 c fresh flat leaf parsley

1 T fresh thyme leaves

1/2 T fresh oregano leaves

1 t dried red pepper flakes

1 lemon (zest only)

2 T red wine vinegar

1/2 c olive oil

4 10-ounce T-bone steaks

salt

black pepper freshly ground

Directions

Chimichurri Sauce

Mash the garlic in a mortar and pestle or food processor. Add the cilantro parsley thyme and oregano and continue mashing until the herbs are coarsely ground. Mash in the red chile flakes then the lemon zest and vinegar.

Slowly drizzle in the oil while mixing. Season the chimichurri sauce to taste with salt and pepper.

Grilling the Steaks

Prepare the barbecue for medium-high heat or preheat an indoor grill pan over medium-high heat. Sprinkle the steaks with salt and pepper.

Set the steaks on the grill fat side down. Grill until some of the fat is rendered and golden brown about 4 minutes.

Lay the steaks on the grill and cook to desired doneness about 4 minutes on each side for medium-rare doneness.

Transfer the steaks to plates and rest for 4 minutes.

Spoon the chimichurri sauce over and around the steaks.

Enjoy.

Visit http://curtisstone.com.

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shelbyvcovington

Amazing! So easy to make. One of the best steaks I have ever had. The chimichurri sauce adds such a sophisticated flavor! We served with an Avacado Salad and Fresh Watermelon- was a perfect Spring meal! This is the type of meal that is impressive to guests and easy for you!

March 17 2011 at 11:11 AM Report abuse Permalink rate up rate down Reply