Grilled T-bone steak with chimichurri Recipe

Name: Grilled T-bone steak with chimichurri
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 steaks with about 1 cup chimichurri
Cuisine: Argentine
Ingredients: 2 T-bone steaks (about 1.5 inches thick, 16-20 oz each); 1 cup fresh flat-leaf parsley, finely chopped; 1/2 cup fresh cilantro, finely chopped; 3 cloves garlic, minced; 1 shallot, finely chopped; 1/2 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt and freshly ground black pepper to taste

Argentine · Main course · 27 min total

Grilled T-bone steak with chimichurri recipe videos

A classic Argentine-inspired dish featuring a perfectly grilled T-bone steak topped with fresh, herbaceous chimichurri sauce. This recipe delivers a juicy, flavorful steak with a vibrant, tangy sauce that cuts through the richness.

15
min prep

12
min cook

2
servings

850
kcal/serving

Ingredients

2 T-bone steaks (about 1.5 inches thick, 16-20 oz each)
1 cup fresh flat-leaf parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 shallot, finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste

Instructions

Make the chimichurri: In a medium bowl, combine parsley, cilantro, garlic, shallot, olive oil, red wine vinegar, lemon juice, oregano, and red pepper flakes. Season with salt and pepper. Stir well and let sit at room temperature for at least 30 minutes to allow flavors to meld.
Prepare the steaks: Remove steaks from refrigerator 30-60 minutes before grilling to bring to room temperature. Pat dry with paper towels. Season generously on both sides with salt and pepper.
Preheat a grill or grill pan to high heat (about 450-500°F). Clean and oil the grates.
Grill the steaks: Place steaks on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature 130-135°F), or adjust time for desired doneness. Use tongs to flip only once. For a nice crust, avoid moving the steaks while grilling.
Remove steaks from grill and let rest on a cutting board for 5-10 minutes. This allows juices to redistribute.
Slice the steaks against the grain into 1/2-inch thick slices. Serve with a generous spoonful of chimichurri sauce on top or on the side.

Tips

For best results, use a meat thermometer to check doneness.
Chimichurri can be made up to a day ahead and refrigerated; bring to room temperature before serving.
Leftover chimichurri is excellent on grilled vegetables or as a marinade.

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