Sit back and relax on the coast of the Atlantic as you indulge in this Argentinian-inspired dish. The smooth yet pungent pack of the chimichurri sauce will have you dipping for days.
Sit back and relax on the coast of the Atlantic as you indulge in this Argentinian-inspired dish. The smooth yet pungent pack of the chimichurri sauce will have you dipping for days.
Directions
1. Combine Chimichurri ingredients.
2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Season steaks with salt and pepper.
3. Serve steaks with Chimichurri sauce.
Serving suggestions: Grilled New Potato Skewers and Grilled Sweet and Hot Peppers
Ingredients
4 Chairman’s Reserve® beef top loin (strip) steaks,
1″ to 1-1/4″ thick
Chimichurri Sauce
2 cloves garlic, minced
1/2 cup fresh Italian parsley, finely chopped
1/4 cup olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper