GRILLED PORTERHOUSE STEAK WITH CHIMICHURRI SAUCE

Grilled Porterhouse Steak with Chimichurri Sauce image

This chimichurri sauce goes well with any kind of steak or pork.

Provided by Gene Payne

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

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Ingredients

4 pounds porterhouse steak
1 tablespoon extra-virgin olive oil, or more as needed
1 pinch kosher salt, or to taste
1 pinch ground black pepper, or to taste
1 shallot, chopped
4 cloves garlic, chopped
1 cup fresh flat-leaf parsley leaves
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
1 pinch kosher salt, or more to taste
1 pinch ground black pepper, or more to taste
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoon water

Steps:

Bring steak to room temperature 30 minutes prior to grilling. Preheat an indoor grill to medium heat and lightly oil the grate.
Brush steak with olive oil and season with salt and pepper. Grill until slightly charred, firm, and reddish-pink and juicy in the center, about 11 minutes per side. Hold steak with tongs to sear edges. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest for 10 minutes.
Meanwhile, pulse shallot, garlic, parsley, oregano, red pepper flakes, kosher salt and pepper together in a food processor until roughly chopped. Add red wine vinegar, olive oil, and water; pulse to a textured sauce. Transfer to a serving bowl.
Slice steak and serve with prepared chimichurri sauce.

Nutrition Facts : Calories 745 calories, Carbohydrate 5.9 g, Cholesterol 136.8 mg, Fat 57.6 g, Fiber 0.9 g, Protein 47.9 g, SaturatedFat 17.2 g, Sodium 339.8 mg, Sugar 0.6 g