Recipe Information
  • Strip Steaks with Chimichurri Sauce
  • Kaiken
  • 4

Chimichurri is a great sauce or condiment (just think of it like an Argentinean “pesto”) to so many foods, be it meat, fish, poultry or vegetables. It can even be used for a salad dressing.

Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 4 piquillo or roasted red bell peppers (from a jar), chopped
  • 4 garlic cloves, minced
  • 2 tbsp minced onion
  • 1 tbsp fresh lime juice
  • 2 tsp crushed red pepper
  • Ten 10-ounce strip steaks, cut 3/4 inch thick
  • 2 tbsp unsalted butter, melted
  • kosher salt freshly ground black pepper
Directions

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Light a grill. In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes.

Brush the steaks on both sides with the butter and season them with the smoked salt and pepper. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes. Transfer to a platter and let rest for 10 minutes.

Cut the steaks into 1-inch-thick slices and arrange them on the platter. Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.