Grilled Chimichurri Steaks Recipe
Grilled Chimichurri Steaks bring a beautiful steak to a weeknight. Brushed with chimichurri sauce, you'll make this again and again.
Ingredients
- 4 New York Strip Steak You can also used ribeye or tenderloin, too
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 1/2 cups Italian Parsley Chopped and lightly packed
- 4 cloves Garlic Minced
- 1 tablespoon Dried Oregano
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/3 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 teaspoons Lemon Juice
- 3 Pepperoncini Pepper Stems removed and finely chopped (optional)
Instructions
- Preheat grill to high.
- Season the steaks with the salt and pepper. Set steaks aside.
- Using a food processor or mini-chopper, puree the ingredients for the Chimichurri Sauce until smooth.
- Place steaks on grill and brush several generous tablespoons of the Chimichurri Sauce onto the tops of the steaks. Close lid and grill for 2-3 minutes.
- Flip steaks and brush several more tablespoons of Chimichurri Sauce onto the other side. Grill for 2 more minutes on high heat.
- Turn grill off completely and let steaks roast for 4-6 minutes. (This timing is based on your personal preference for doneness.)
- Let steaks rest for 5 minutes before serving.