Grilled Steak with Chimichurri
Send off summer with a juicy, thick grilled steak topped with a zesty and herby chimichurri sauce.
Ingredients
- 2 lb steak I used t-bone, can use ribeye or strip steak also
- 1 tbsp montreal steak seasoning
- 3 tbsp worcestershire sauce
Chimichurri
- 3-4 cloves of garlic
- ⅓ cup olive oil
- 1½ tbsp red wine vinegar
- 1 cup parsley firmly packed
- ⅓ cup cilantro firmly packed
- 1 tbsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
Instructions
- Preheat the grill to 400°
- While the grill is heating, season steaks with steak seasoning and worcestershire sauce, letting it rest at room temp for about 15 minutes.
- Grill the steaks for about 8 minutes per side, or until about 145° for medium.
- Pull the steak off the grill and let it rest for 10 minutes, loosely covered with foil
- While the steak is resting, add all of the ingredients for the chimichurri to a food processor or blender. Pulse/blend until smooth.
- Slice the steak and spoon chimichurri over top or serve on the side.