A perfectly grilled steak, what can be better for a lazy Saturday dinner than that! Well let me tell you, a garlic marinated steak grilled to perfection with an amazing Chimichurri sauce, that’s what. For those of you that are not familiar with Chimichurri please let me introduce you to this simple, fresh sauce that pairs perfectly with grilled steak, chicken, or even seafood. Chimichurri is an Argentinian herb sauce that can go on just about anything, literally. I tried it on eggs the next morning and it was just as fantastic!
Now I am a dipper, I love dipping sauces. For some it is sacrilege to put any sauce on a gorgeous piece of grilled steak but let me tell you Chimichurri has a fresh, herby flavor that makes anything you put it on just POP with flavor. So those last few steaks you’ll grill for summer… make this sauce and slather it all over!
This sauce is super easy to make, you literally throw all the ingredients into a food processor or blender and BOOM flavor galore. 5 minutes and you are done!
Now you can’t have a delicious grilled steak without pairing it with a fantastic wine. Since it was time for another collaborative post with our friends (well really family!) from Paradigm Winery we decided to pair a Paradigm Cabernet Sauvignon with this meal. Paradigm’s Cabernet Sauvignon is a deep ruby red color with aromas of plum and black cherry, some spice, hints of cedar, and a light touch of French Oak, this wine is smooth as silk and ready to drink. Perfect to accompany a nice grilled steak on these somewhat cooler summer nights.
INGREDIENTS:
- 4 NY Strip Steaks
- Salt, to taste
- Coarse black pepper, to taste
- 3 cloves of garlic, peeled and chopped into small pieces
- 4 Tablespoons Extra Virgin Olive Oil
Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 1/2 cup diced red onion
- 3 Tablespoons fresh oregano
- 3 cloves of garlic, peeled
- 2 Tablespoons fresh lemon
- 2 Tablespoons red wine vinegar
- ¼ tsp sea salt
- ¼ tsp freshly-ground black pepper
- ¼ tsp red pepper flakes
- ½ cup extra virgin olive oil
DIRECTIONS:
Pat steaks dry and season with salt and pepper on each side. Sprinkle chopped garlic on top of steaks and drizzle olive oil over the steaks. Let rest for 20 minutes.
Heat grill to medium high heat. Place steaks on grill and cook until brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well.
While the steaks cook, add all Chimichurri ingredients except the olive oil to a food processor or blender, and pulse a few times until chopped.
Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed. The sauce will look a bit opaque at first from pulsing the olive oil after a few minutes it will settle and clear up.
Serve immediately, or cover and refrigerate for up to 3 days. I use weck jars to store my sauce in the refrigerator.
- 4 NY Strip Steaks
- Salt, to taste
- Coarse black pepper, to taste
- 3 cloves of garlic, peeled and chopped into small pieces
- 4 Tablespoons Extra Virgin Olive Oil
- Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 1/2 cup diced red onion
- 3 Tablespoons fresh oregano
- 3 cloves of garlic, peeled
- 2 Tablespoons fresh lemon
- 2 Tablespoons red wine vinegar
- ¼ tsp sea salt
- ¼ tsp freshly-ground black pepper
- ¼ tsp red pepper flakes
- ½ cup extra virgin olive oil
- Pat steaks dry and season with salt and pepper on each side. Sprinkle chopped garlic on top of steaks and drizzle olive oil over the steaks. Let rest for 20 minutes.
- Heat grill to medium high heat. Place steaks on grill and cook until brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well.
- While the steaks cook, add all Chimichurri ingredients except the olive oil to a food processor or blender, and pulse a few times until chopped.
- Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed. The sauce will look a bit opaque at first from pulsing the olive oil after a few minutes it will settle and clear up.
- Serve immediately, or cover and refrigerate for up to 3 days. I use weck jars to store my sauce in the refrigerator.