Grilled Strip Steak with Chimichurri Recipe

Argentinian · Main course · 27 min total

A perfectly grilled strip steak topped with a vibrant, herbaceous chimichurri sauce. This recipe brings the flavors of Argentina to your backyard barbecue.

Ingredients

• 4 (8-ounce) boneless strip steaks, about 1 inch thick
• 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
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt

Instructions

1. Remove steaks from refrigerator 30 minutes before grilling. Pat dry with paper towels and season both sides with 2 teaspoons salt and 1 teaspoon pepper.
2. Prepare a grill for high heat (450-500°F). Clean and oil the grates.
3. Grill steaks over direct high heat, covered, for 4-5 minutes per side for medium-rare (125-130°F internal temperature). Adjust time for desired doneness.
4. Transfer steaks to a cutting board and let rest for 5-10 minutes.
5. While steaks rest, make chimichurri: In a medium bowl, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and 1/4 teaspoon salt. Stir well.
6. Slice steaks against the grain into 1/2-inch thick slices. Serve drizzled with chimichurri.

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 chicken.

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