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Grilled Porterhouse Steak with Chimichurri Sauce

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Serves 4

  • by from Fine Cooking
    Issue 129

This take on the classic Argentinean condiment includes a little heat in the form of a jalapeño; it's a perfect pairing for a big, beefy porterhouse steak.

  • 1 (2-inch-thick) porterhouse steak (about 2-3/4 lb.)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cups coarsely chopped fresh flat-leaf parsley
  • 1 cup coarsely chopped fresh cilantro
  • 3/4 cup extra-virgin olive oil, more as needed
  • 1 Tbs. sherry vinegar, more as needed
  • 2 medium cloves garlic
  • 1 small jalapeño

Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours. Meanwhile, make the chimichurri: In a blender, purée the parsley, cilantro, oil, vinegar, garlic, jalapeño, 1 tsp. salt, and 1/4 tsp.  pepper, adding more oil as needed. Transfer to a small bowl and season to taste with more salt and vinegar, if needed.

If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.

Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.

Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 14 to 18 minutes for medium-rare). Let rest 5 to 10 minutes before serving with the chimichurri sauce.

Make Ahead Tips

The sauce will keep in the fridge for 1 week.

Photo: Scott Phillips

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