Prepare for a grilling triumph with Grilled Porterhouse Steak with Chimichurri Sauce, a dish that promises to captivate your senses and elevate your culinary experience.
This classic combination brings together the robust flavors of perfectly grilled porterhouse steak with the vibrant, herby freshness of chimichurri sauce. Ideal for those who savor the art of grilling and enjoy the zest of Argentinean-inspired cuisine, this recipe is a celebration of texture, taste, and the timeless joy of outdoor cooking.
Whether it’s the centerpiece of a festive barbecue or a special dinner, this dish is sure to impress and satisfy.
For those looking to perfect their steak grilling technique, our guide, “The Art of Grilling Steak: Unlocking the Secrets to Juicy Perfection” is an indispensable resource that complements this recipe wonderfully.
The Harmony of Meat and Marinade
Selecting a high-quality porterhouse steak is the first step toward achieving grilling excellence. This cut, known for its generous size and combination of tenderloin and strip, offers the best of both worlds, making it a prime candidate for the grill. Seasoning the steak with just the right amount of salt and pepper enhances its natural flavors, providing a simple yet effective foundation for the grill’s magic to unfold.
The chimichurri sauce, a blend of parsley, cilantro, garlic, vinegar, and olive oil, is where this dish truly comes to life. This sauce, with its bold, tangy, and slightly spicy profile, acts as both a marinade and a finishing touch, infusing the steak with its distinctive flavors both during and after grilling. The result is a steak that’s not only flawlessly cooked with a delightful char but also bursting with the bright and bold tastes of chimichurri.
Grilled Porterhouse Steak with Chimichurri Sauce is more than just a meal; it’s an exploration of the rich traditions of grilling and the dynamic flavors of South American cuisine.
It’s a dish that invites you to dive into the pleasures of perfectly grilled meat, complemented by the fresh, herbal notes of chimichurri sauce, making every bite a memorable delight. Get ready to fire up the grill and embark on a culinary journey that’s both deeply satisfying and wonderfully flavorful.
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.