Grilled Strip Steaks with Herbaceous Chimichurri Board Sauce
Grilling thick, juicy strip steaks and resting them directly on a cutting board prepped with butter and a vibrant, fresh herb chimichurri allows the warm juices to mingle and create an instant, flavorful sauce. The bright acidity of lemon and red wine vinegar in the chimichurri cuts through the rich beef, highlighting its grilled flavor. It is a stunning, interactive way to serve steak that makes for an unforgettable dinner centerpiece.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
Join the Estate RegistryThe Heart of the Table
The visual drama of slicing tender, grilled steak directly on a herb-covered board makes this dish the exciting centerpiece of the table. As the warm butter melts into the fresh green chimichurri, it creates an irresistible, fragrant pool that invites guests to dip and share. It brings an element of theatrical fun to the dinner, fostering a warm, shared appreciation for great food.
The Art of the Host
- a large, hand-thrown ceramic serving platter with an organic rim
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
Neighborly Grace
- THE PRESENTATION: Serve the sliced steak directly on a large wooden carving board, surrounded by the colorful chimichurri and pools of melted butter, with a bowl of extra sauce nearby.
- THE POUR: A robust, tannic Malbec or a bold Syrah to complement the grilled char and herbaceous notes of the chimichurri.
- THE VIBE: Twilight Deck: The warm evening sky and string lights overhead create a magical, festive backdrop for a memorable outdoor dinner.