Grilled Porterhouse Steak with Chimichurri Sauce is not only easy to prepare but also quick to cook, making it perfect for a weeknight dinner or weekend barbecue.
The chimichurri sauce adds a layer of complexity, balancing the steak’s robust flavor with bright, herbaceous notes. This recipe stands out as a healthy option, as it combines quality protein with the wholesome goodness of herbs reducing the need for heavy marinades or sauces.
Serving and Pairing Suggestions
Serve the grilled porterhouse steak sliced and drizzled generously with chimichurri sauce. It pairs beautifully with side dishes like the Arugula Salad with Crisp Potatoes Feta and Warm Black Olive Vinaigrette for a fresh, crunchy element.
Consider adding Garlic Mashed Potatoes or Grilled Veggie Platter with Herb Yogurt Dip to complete the meal. For a delightful beverage accompaniment, enjoy this steak alongside a crisp red wine or a refreshing Blood Orange Negroni.
Tips and Notes
- Choose a Good Cut: A quality porterhouse steak ensures a better taste and texture.
- Let it Rest: Allow the steak to rest for 5 to 10 minutes before slicing to retain juices.
- Customize Chimichurri: Feel free to adjust the garlic or vinegar levels in the chimichurri to suit your taste.
- Use Fresh Herbs: Fresh parsley and oregano will make a significant difference in flavor.
- Temperature Matters: Aim for medium-rare to medium doneness for optimal juiciness.
Grilled Porterhouse Steak with Chimichurri Sauce
Equipment
- Grill
- Tongs
- Cutting board
- Knife
- Small mixing bowl
- Whisk
- Small saucepan
- Basting brush
Ingredients
- 4 Porterhouse steaks - 1 1/2 inches thick
- Salt and pepper - to taste
- Olive oil
- 1/4 cup red wine vinegar
- 1 shallot - minced
- 3 cloves of garlic - minced
- 1/2 cup fresh parsley - chopped
- 1/4 cup fresh cilantro - chopped
- 1/4 cup fresh oregano - chopped
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Prepare the grill for direct heat grilling over high heat.
- Season the steaks with salt and pepper on both sides.
- Drizzle olive oil over the steaks and rub it in to evenly coat.
- In a small mixing bowl, whisk together the red wine vinegar, shallot, garlic, parsley, cilantro, oregano, and red pepper flakes.
- Gradually whisk in the olive oil until well combined.
- Transfer the chimichurri sauce to a small saucepan and heat over low heat for 3-5 minutes, stirring occasionally.
- Place the steaks on the hot grill and cook for 6-7 minutes on each side for medium-rare, or until desired doneness.
- Use the basting brush to brush the chimichurri sauce over the steaks during the last 2-3 minutes of grilling on each side.
- Once done, remove the steaks from the grill and let them rest for 5 minutes.
- Serve the grilled porterhouse steaks with the remaining chimichurri sauce on top.
Notes
For a spicier sauce, add more red pepper flakes or a chopped jalapeno.
You can also marinate the steaks in the chimichurri sauce for an hour before grilling for even more flavor.
This same recipe can be used for any type of steak, not just porterhouse.
Serve with grilled vegetables or a side salad for a complete meal.