Grilled T-Bone Steaks with Chimichurri Sauce

Ingredients

3 garlic cloves, peeled

1/4 cup fresh cilantro leaves

1/4 cup fresh flat-leaf parsley leaves

1 tablespoon fresh thyme leaves

1/2 tablespoon fresh oregano leaves

1 tablespoon crushed red pepper flakes

Zest of 1 lemon

2 tablespoons red wine vinegar

1/4 cup olive oil

Kosher salt and freshly ground black pepper

2 (14- to 16-ounces each) Amana T-bone steaks

3 garlic cloves, peeled

1/4 cup fresh coriander leaves

1/4 cup fresh flat-leaf parsley leaves

3 teaspoons fresh thyme leaves

2 teaspoons fresh oregano leaves

3 teaspoons (about) crushed red chilli flakes

Zest of 1 lemon

1 1/2 tablespoons red wine vinegar

1/4 cup olive oil

Kosher salt and freshly ground black pepper

2 T-bone steaks (400g to 450g each)

Directions

PREP TIME
20
MINS
COOKING TIME
15
HRS
Serves
4
Make-Ahead:

The chimichurri sauce can be made up to 8 hours ahead, covered, and refrigerated; bring it to room temperature before serving.

Make-Ahead:

The chimichurri sauce can be made up to 8 hours ahead, covered, and refrigerated; bring it to room temperature before serving.

To make the chimichurri sauce:

In a mortar and pestle or food processor, mash or mince the garlic.

Add the cilantro, parsley, thyme, and oregano and continue mashing until the herbs are coarsely ground. Mash in the red pepper flakes, then the lemon zest and vinegar.

Slowly drizzle in the oil while mixing. Season the chimichurri sauce to taste with salt and pepper.

To grill the steaks:

Prepare a barbecue for medium-high heat. Sprinkle the steaks with salt and pepper.

Set the steaks, fat-side down, on the grill. Grill for about 4 minutes, or until the fat is rendered and golden brown.

Lay the steaks, cut-side down, on the grill and cook to your desired doneness, about 4 minutes per side for medium-rare doneness.

Transfer the steaks to plates and let them rest for about 4 minutes.

Spoon the chimichurri sauce over and around the steaks and serve.

To make the chimichurri sauce:

In a mortar and pestle or food processor, mash or mince the garlic.

Add the coriander, parsley, thyme, and oregano and continue mashing until the herbs are coarsely ground. Mash in the red chilli flakes, then the lemon zest and vinegar.

Slowly drizzle in the oil whilst mixing. Season the chimichurri sauce to taste with salt and pepper.

To grill the steaks:

Prepare a barbecue for medium-high heat. Sprinkle the steaks with salt and pepper.

Set the steaks, fat-side down, on the barbecue rack. Cook for about 4 minutes, or until the fat is rendered and golden brown.

Lay the steaks, cut-side down, on the barbecue rack and cook to your desired doneness, about 4 minutes per side for medium-rare doneness.

Transfer the steaks to plates and let them rest for about 4 minutes.

Spoon the chimichurri sauce over and around the steaks and serve.