Grilled Chimichurri Steaks |Cooking With Amanda

Have you ever had a craving for a delicious, grilled steak, but you just didn't think about it in advance? Steaks are one of my favorite foods for the grill, but I like to marinate them overnight before grilling, which takes time and a bit of forethought. Say hello to these grilled chimichurri steaks!

I literally picked up some thin-cut New York strip steaks at the market and had these bad boys on the grill in less than an hour. The secret? A simple and delicious chimichurri sauce that gets generously brushed on the steaks while they are grilling. The result is a tender and juicy steak that will soon become a staple in your grilled repertoire! (My wife actually said, "Wait, when did you marinate these?")

Don't let the thought of making a chimichurri sauce scare you. It might be a long, funny word, but it's really just a puree of olive oil, parsley and spices.

When I first made this chimichurri sauce, I found the flavor to be a bit stark. I love parsley, but 1 ½ cups of parsley? That's a lot! I tasted a bit of the sauce when I first made it, and it was just too herby in my opinion. Nevertheless, I stuck with it and brushed a generous amount of the sauce onto the steaks while they were grilling. Whoa!

The flavor of the sauce changed quite a bit on the grill, and the steaks ended up with the most amazing flavor. All in less than an hour, too!

Grilling Tip #1: Watch the grill carefully while you are grilling these steaks. The olive oil in the chimichurri sauce will cause the grill to flare up. A small spray bottle of water is a great tool to help keep these flare-ups under control.

Grilling Tip #2: My favorite way to grill steaks on a gas grill is to preheat the grill for about 10 minutes to get it really hot. (I usually set it somewhere between medium-high and high.) I then sear the steaks for about 2-3 minutes per side. Finally, I just cut the grill off (without opening the lid) and let the steaks roast for another 6-7 minutes depending on the thickness and the desired amount of doneness.

David always has the best ideas for steak. We think these steaks would go great with some herb & garlic oven fries or grilled sweet potatoes; another David specialty!

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Grilled Chimichurri Steaks Recipe

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Ingredients

For the Steaks:

4 new york strip steaks, you can also used ribeye or tenderloin, too
2 teaspoons kosher salt
1 teaspoon black pepper

For the Chimichurri Sauce:

1 1/2 cups italian parsley, chopped and lightly packed
4 cloves garlic, minced
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons lemon juice
3 pepperoncini peppers, stems removed and finely chopped (optional)

Directions

Preheat grill to high.
Season the steaks with the salt and pepper. Set steaks aside.
Using a food processor or mini-chopper, puree the ingredients for the Chimichurri Sauce until smooth.
Place steaks on grill and brush several generous tablespoons of the Chimichurri Sauce onto the tops of the steaks. Close lid and grill for 2-3 minutes.
Flip steaks and brush several more tablespoons of Chimichurri Sauce onto the other side. Grill for 2 more minutes on high heat.
Turn grill off completely and let steaks roast for 4-6 minutes. (This timing is based on your personal preference for doneness.)
Let steaks rest for 5 minutes before serving.

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