Name: Grilled Porterhouse Steak with Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 85 min
Yield: 4 servings
Ingredients: 4 pounds porterhouse steak; 1 tablespoon extra-virgin olive oil, or more as needed; 1 pinch kosher salt, or to taste; 1 pinch ground black pepper, or to taste; 1 shallot, chopped; 4 cloves garlic, chopped; 1 cup fresh flat-leaf parsley leaves; 2 tablespoons fresh oregano leaves; ½ teaspoon red pepper flakes; 1 pinch kosher salt, or more to taste; 1 pinch ground black pepper, or more to taste; ¼ cup red wine vinegar; ¼ cup extra-virgin olive oil; 1 tablespoon water

Directions

Step 1

Bring steak to room temperature 30 minutes prior to grilling. Preheat an indoor grill to medium heat and lightly oil the grate.

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Step 2

Brush steak with olive oil and season with salt and pepper. Grill until slightly charred, firm, and reddish-pink and juicy in the center, about 11 minutes per side. Hold steak with tongs to sear edges. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest for 10 minutes.
Step 3

Meanwhile, pulse shallot, garlic, parsley, oregano, red pepper flakes, kosher salt and pepper together in a food processor until roughly chopped. Add red wine vinegar, olive oil, and water; pulse to a textured sauce. Transfer to a serving bowl.
Step 4

Slice steak and serve with prepared chimichurri sauce.

Nutrition Facts

Per Serving:

745 calories; protein 47.9g; carbohydrates 5.9g; fat 57.6g; cholesterol 136.8mg; sodium 339.8mg. Full Nutrition

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Nutrition Facts

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Ingredients

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