Smoky Strip Steaks With Chimichurri Sauce Recipe

Name: Smoky Strip Steaks With Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup vegetable oil; ½ cup extra virgin olive oil; 2 tablespoons white wine vinegar; ½ cup chopped parsley; ½ cup chopped cilantro; 4 piquillo peppers (from a jar) or 4 roasted red peppers, chopped (from a jar); 4 garlic cloves, minced; 2 tablespoons minced onions; 1 tablespoon fresh lime juice; 2 teaspoons crushed red pepper flakes; salt; fresh ground pepper; 10 slices steaks, cut 3/4 inch thick (10 oz each); 2 tablespoons unsalted butter, melted; smoked sea salt (like Welsh sea salt); smoked black pepper

Servings: persons

½ cup vegetable oil
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
½ cup chopped parsley
½ cup chopped cilantro
4 piquillo peppers (from a jar) or 4 roasted red peppers, chopped (from a jar)
4 garlic cloves, minced
2 tablespoons minced onions
1 tablespoon fresh lime juice
2 teaspoons crushed red pepper flakes
salt
fresh ground pepper
10 slices steaks, cut 3/4 inch thick (10 oz each)
2 tablespoons unsalted butter, melted
smoked sea salt (like Welsh sea salt)
smoked black pepper

1
Light a grill.
2
In a medium bowl, whisk the oils with the vinegar.
3
Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper.
4
Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
5
Brush the steaks on both sides with the butter and season them with the smoked salt and pepper.
6
Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes.
7
Transfer to a platter and let rest for 10 minutes.
8
Cut the steaks into 1-inch-thick slices and arrange them on the platter.
9
Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.
10
*MAKE AHEAD:.
11
The chimichurri sauce can be refrigerated overnight.
12
Bring to room temperature before serving.
13
**WINE:.
14
Chimichurri sauce originated in Argentina as a complement to the countrys great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to Tourondels smoky strip steaks.
15
Try the jammy 2005 Budini or the black cherry-rich 2005 Tikal Amorio.

988

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: ½ cup vegetable oil, ½ cup extra virgin olive oil, 2 tablespoons white wine vinegar, ½ cup chopped parsley, and more.

Yes, Smoky Strip Steaks With Chimichurri Sauce falls under the General 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!

Smoky Strip Steaks With Chimichurri Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions