Grilled Strip Loin Steak With Bacon Chimichurri

Name: Grilled Strip Loin Steak With Bacon Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, smashed; 4 fresh thyme sprigs, coarsely chopped; 2 rosemary sprigs, coarsely chopped; 1 cup dry red wine (recommend a Chilean Cabernet ); 1 medium red onion, very finely chopped; 2 tablespoons olive oil; 8 beef strip steaks; salt & pepper; 4 garlic cloves, quartered (remove middle germ); 1/2 cup parsley, packed; 1/2 cup oregano leaves, packed; 1/4 cup rice vinegar; 1 lemon, juice of; 1 cup olive oil; salt & pepper; 1/2 lb bacon

Servings: persons

8 garlic cloves, smashed
4 fresh thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine (recommend a Chilean Cabernet )
1 medium red onion, very finely chopped
2 tablespoons olive oil
8 beef strip steaks
salt & pepper
4 garlic cloves, quartered (remove middle germ)
1/2 cup parsley, packed
1/2 cup oregano leaves, packed
1/4 cup rice vinegar
1 lemon, juice of
1 cup olive oil
salt & pepper
1/2 lb bacon

1
Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
2
Chimichurri Sauce:
3
In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
4
In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
5
Cooking:
6
LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
7
Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
8
Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
9
Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.

2167

kcal

Calories

133

Fat

161

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 garlic cloves, smashed, 4 fresh thyme sprigs, coarsely chopped, 2 rosemary sprigs, coarsely chopped, 1 cup dry red wine (recommend a Chilean Cabernet ), and more.

Yes, Grilled Strip Loin Steak With Bacon Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!