Submitted by: Tammy Reese, Senior Graphic Designer
Ingredients:
- 4 Ribeye steaks or cut of your choice
- To taste salt and pepper
Chimichurri Sauce Ingredients:
- 1 shallot, finely chopped
- 1 Tbsp. finely chopped red chili or jalapeno
- 4-5 tsp. minced garlic
- ½ cup red wine vinegar
- 1 tsp. salt
- ½ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 Tbsp. finely chopped fresh oregano leaves
- ¾ cup extra-virgin olive oil
Directions:
- Place chimichurri ingredients in a mason jar and stir to combine and evenly distribute. Put the lid on the jar and refrigerate overnight to allow the flavors to blend together.
- When ready to grill, bring the chimichurri sauce out of the refrigerator and allow it to come to room temperature while you prepare the grill and steaks.
- Remove the grates on your charcoal grill and light the charcoal in your preferred method.
- Once the charcoal is a nice gray color, add some hickory wood chips. Place the grates back on the grill.
- Put an onion on a long grill fork and rub it back and forth over the grill grates to oil up the grates.
- Lightly season your steaks with salt and pepper. Reserve 4 tablespoons of the chimichurri sauce to use while cooking the steaks. Place the steaks on the grill over the charcoal.
- Once steak is seared, turn steaks over and lightly brush the steak with the 4 tablespoons of chimichurri sauce.
- After steak is seared to your desired doneness, turn steak over again and move it off the charcoal area for indirect cooking.
- Brush the other side with the remaining reserved chimichurri sauce. Cook for an additional minute before removing from the grill. Allow steaks to rest 5 minutes before cutting.
- When ready to serve, add another spoonful of chimichurri over each of the steaks.
