T-Bone Steaks with Chimichurri

October 16, 2024 • 0 comments

Chimichurri: ½ cup olive oil 2 tablespoons red wine vinegar ½ cup parsley finely chopped 4 cloves garlic finely chopped or minced 2 red chilies or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili ¾ teaspoon dried oregano ½ - 1 teaspoon coarse salt leveled, adjust to your tastes ½ teaspoon pepper adjust to your tastes Steaks: 4 steak T-Bone 1 pinch salt to season 1 drizzle olive oil for brushing

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

(1/2 cup) Olive Oil
(2 tablespoons) Red Wine Vinegar
(1/2 cup) Parsley
(4 cloves) Garlic
(2 chilies) Red Chilies
(3/4 teaspoon) Oregano
(1/2 - 1 teaspoon (Adjust to your taste)) Coarse Salt
(1/2 teaspoon (to taste)) Pepper
Steaks:
(4 Steaks) T-Bone Steak
(To taste) Salt
(for drizzle and brushing) Olive oil

Directions

For Chimichurri

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.* Transfer steaks to a tray and let rest for 5 minutes.
Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.

Notes

Steak doneness:

To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs. The steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.