Bbq t-bone steak with chimichurri
Grill your t-bone steaks to perfection and serve with a vibrant chimichurri sauce that balances the beef's richness with fresh herbs and spices. This dish is ideal for a summer BBQ or special dinners.
Cook time 10 min
Prep time 20 min
Ingredients:
4 beef fillets2 tbsp olive oil
2 tbsp dried oregano
2 red hot chili peppers
2 tbsp vinegar
2 garlic cloves
1/2 bunch fresh parsley
1/4 cup coriander leaves
2 tbsp spearmint
1 tsp paprika
BBQ T-bone steak with chimichurri is a mouthwatering dish that marries the rich, robust flavors of grilled beef with the fresh, zesty notes of a classic Argentinean chimichurri sauce. Perfect for a summer cookout or a special dinner, this recipe promises to impress your guests and elevate your grilling game.
Instructions:
- Finely chop the red hot chili peppers (remove seeds for less heat), garlic cloves, fresh parsley, coriander leaves, and spearmint.
- In a medium bowl, combine the chopped chili peppers, garlic, parsley, coriander, and spearmint.
- Add the dried oregano, vinegar, olive oil, and paprika to the bowl.
- Mix everything well to combine. Let the chimichurri sauce sit and marinate for at least 20 minutes to allow the flavors to meld together.
- Preheat your BBQ grill to high heat. Ensure the grates are clean, and lightly oil them using a brush to prevent the steaks from sticking.
- Pat the t-bone steaks dry with paper towels.
- Rub the steaks with olive oil on both sides and season them generously with salt and pepper.
- Place the t-bone steaks on the preheated grill.
- Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness.
- Use tongs to flip the steaks halfway through the cooking time to ensure even grilling.
- Once the steaks are grilled to your liking, transfer them to a cutting board.
- Let the steaks rest for about 5 minutes to allow the juices to redistribute.
- Slice the t-bone steaks against the grain for maximum tenderness.
- Generously spoon the chimichurri sauce over the sliced steak.
- Serve immediately with your favorite side dishes.
Cooking BBQ T-bone steak with chimichurri is more than just preparing a meal; it's about crafting a culinary experience that brings together bold, rich flavors with fresh, vibrant accents. Perfectly grilled steaks complemented by a zesty chimichurri sauce can transform a simple gathering into a gourmet feast, leaving your guests raving about your grilling prowess. Enjoy the process, savor each bite, and relish the compliments to follow.
Bbq t-bone steak with chimichurri FAQ:
For medium-rare T-bone steaks, grill them for about 4-5 minutes per side. Adjust the time based on your desired doneness; an additional 1-2 minutes per side can achieve medium to medium-well.
Yes, you can prepare the chimichurri sauce in advance. It can be made up to 24 hours ahead and stored in the refrigerator. Allow it to sit at room temperature for about 15 minutes before serving to enhance the flavors.
Store leftover grilled T-bone steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave, but avoid overcooking to maintain tenderness.
Yes, you can substitute fresh herbs based on availability. For example, you can use basil instead of spearmint or different chili varieties for varying heat levels. However, keep a balance of flavors for best results.
Since this recipe is intended for a BBQ grill, no specific pan size is required. Just ensure your grill has sufficient space to accommodate all the steaks without overcrowding, which allows for even cooking.
Tips:
- Choose well-marbled T-bone steaks for the best flavor and tenderness.
- Let the chimichurri sauce sit for at least 30 minutes before serving to allow all the flavors to blend seamlessly.
- Always let the steaks rest after grilling; this helps redistribute the juices and keeps the meat moist.
- Adjust the level of chili peppers based on your heat preference—less for milder chimichurri, more for a spicier kick.
- Use a meat thermometer to ensure your steaks reach the desired level of doneness: 130°F for medium-rare, 140°F for medium.
Nutrition per serving
6 ServingsCalories 290kcal
Protein 40g
Carbohydrates 6g
Fiber 2.81g
Sugar 1.07g
Fat 16g
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