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Grilled Porterhouse with Chimichurri Recipe

Argentine · Main course · 31 min total

A juicy porterhouse steak grilled to perfection and topped with a vibrant, herbaceous chimichurri sauce. This Argentine-inspired dish is perfect for a backyard barbecue or a special dinner.

Ingredients

• 2 porterhouse steaks (about 1.5 inches thick, 24 oz each)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 4 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt

Instructions

1. Remove steaks from refrigerator 30 minutes before grilling to come to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
2. Prepare a grill for high heat (450-500°F). Clean and oil the grates.
3. While grill heats, make chimichurri: In a medium bowl, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and 1/2 teaspoon salt. Stir well and set aside.
4. Grill steaks over direct high heat, lid closed, for 4-5 minutes per side for medium-rare (internal temperature 130-135°F). Adjust time for desired doneness.
5. Transfer steaks to a cutting board and let rest for 5-10 minutes.
6. Slice steaks against the grain into 1/2-inch thick slices. Serve with chimichurri spooned over the top.

Tips

• For best results, use a meat thermometer to check doneness.
• Chimichurri can be made up to 2 days ahead and refrigerated. Bring to room temperature before serving.
• Leftover chimichurri is great on grilled vegetables or as a marinade.

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