Grilled Porterhouse with Chimichurri Sauce

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   1.

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   About half an hour before grilling, bring steak to room temperature.

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   2.

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   Pulse parsley, oregano, shallot, garlic, 2 teaspoons salt, and chile flakes in a small food processor until roughly chopped.

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   Add vinegar, oil, and 1 tablespoon water and pulse to a textured sauce.

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   Transfer sauce to a serving bowl.

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   3.

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   Preheat grill to medium.

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   4.

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    Brush steak with oil and season generously with salt and pepper.

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    Grill steak until seared and lightly charred, turning once, about 11 minutes per side.

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    Hold steak with tongs and sear edges.

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    Cook until an instant-read thermometer, inserted into steak registers 125F for medium rare.

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    5.

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    Transfer steak to a cutting board, cover loosely with foil, and rest for 10 minutes.

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    Slice steak and serve with chimichurri sauce.

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    Calories: 460

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    Total Fat: 31 grams

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    Saturated Fat: 7 grams

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    Total Carbohydrate: 3 grams

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    Protein: 45 grams

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    Sodium: 240 milligrams

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    Cholesterol: 110 milligrams

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    Fiber: 1 gram

* Per serving · 4 servings · Values may vary.