Sit back and relax on the coast of the Atlantic as you indulge in this Argentinean-inspired dish. The smooth yet pungent pack of the chimichurri sauce will have you dipping for days.
4 Chairman’s Reserve® beef top loin (strip) steaks,
1 to 1 1/4 inch thick
2 garlic cloves, 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
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