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steak with chimichurri

Grilled Steak with Chimichurri

Send off summer with a juicy, thick grilled steak topped with a zesty and herby chimichurri sauce.
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Prep Time 15 minutes
Cook Time 16 minutes
Resting Time 10 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner, Entree, Main Course
Cuisine: American, Argentinian, Latin
Ingredients Method

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

Method
 

  1. Preheat the grill to 400°
  2. While the grill is heating, season steaks with steak seasoning and worcestershire sauce, letting it rest at room temp for about 15 minutes.
  3. Grill the steaks for about 8 minutes per side, or until about 145° for medium.
  4. Pull the steak off the grill and let it rest for 10 minutes, loosely covered with foil
  5. While the steak is resting, add all of the ingredients for the chimichurri to a food processor or blender. Pulse/blend until smooth.
  6. Slice the steak and spoon chimichurri over top or serve on the side.