Chimichurri Steak

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Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 4

Roasted rosemary potato wedges are an excellent accompaniment to these flavorful steaks. Toss Yukon Gold potato wedges with a little olive oil, 1 Tbs. minced fresh rosemary and salt, to taste. Roast in a 375°F oven until tender, about 30 minutes.


  • 1/3 cup olive oil
  • 1/3 cup sherry vinegar
  • 3 Tbs. fresh oregano leaves
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 7 garlic cloves, coarsely chopped
  • 1/2 to 3/4 tsp. red pepper flakes
  • 4 T-bone steaks, each about 1 inch thick
  • Salt, to taste


Marinate the steaks
In a food processor, combine the olive oil, vinegar, oregano, parsley and garlic and process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, and stir in the red pepper flakes. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.

Cook the steaks
Meanwhile, prepare a hot fire in a grill and oil the grill rack. Or, preheat a broiler.

Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your liking. Divide the steaks among 4 plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

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