Grilled Porterhouse Steak with Chimichurri Sauce

Grilled Porterhouse Steak with Chimichurri Sauce
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 (2-inch-thick) porterhouse steak (about 2-¾ lb.)
  • 2 medium cloves garlic
  • 1-½ cups coarsely chopped fresh flat-leaf parsley
  • 1 cup coarsely chopped fresh cilantro
  • ¾ cup extra-virgin olive oil, more as needed
  • 1 small jalapeño
  • + 1 more ingredients
    • 1 Tbs. sherry vinegar, more as needed

Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours. Meanwhile, make the chimichurri: In a blender, purée the parsley, cilantro, oil, vinegar, garlic, jalapeño, 1 tsp. salt, and 1/4 tsp. pepper, adding more oil as...

View full recipe at Fine Cooking


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