Bbq t-bone steak with chimichurri
Savor the smoky flavors of a perfectly grilled BBQ T-bone steak topped with a vibrant, herbaceous chimichurri sauce made from fresh parsley, coriander, and spearmint with a kick of red chili peppers and fragrant garlic. This easy-to-follow recipe is a tantalizing blend of spices and freshness that will elevate your steak to restaurant-quality right at home. Perfect for backyard barbecues and special dinners alike!
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.
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.
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.
Nutrition per serving
6 ServingsCalories 290kcal
Protein 40g
Carbohydrates 6g
Fiber 2.81g
Sugar 1.07g
Fat 16g
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