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.
Ingredients
- ½ cup red wine vinegar
- Zest of 1 medium lemon, about 1 tablespoon
- Juice of 1 lemon, about 2 tablespoons
- 6 garlic cloves, peeled
- 1 small red chili, seeded, veins removed
- ½ cup chopped fresh Italian flat leaf parsley
- ½ cup chopped fresh cilantro
- 2 tablespoons chopped, fresh oregano
- ¾ cup olive oil
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- 4 (6 to 8-ounce) 1 ½-inch thick, sirloin strip steaks
- 4 tablespoons butter, cut into small pieces
Instructions
- Place the vinegar, lemon zest, and juice, garlic, red chili, parsley, cilantro, and oregano into the bowl of a food processor.
- Pulse to puree. With the blade running, slowly pour in the olive oil. The sauce will be the consistency of a thick paste like pesto.
- Season with some of the salt and pepper and pulse one more time.
- Preheat a grill pan or outdoor grill to medium-high heat.
- Season the steaks with salt and pepper.
- Grill the steaks on one side until browned, about 4 to 5 minutes.
- Turn and grill on second side until a thermometer inserted in the center reaches 145° for medium rare, about 4 to 5 minutes more.
- Spread half of the chimichurri sauce onto your cutting board. Drop small pieces of butter all over the board and sauce.
- Transfer the steaks from the hot grill to the board.
- Pour the remaining sauce over the steaks.
- Turn the steaks over one or two times to coat in the sauce and melt the butter. Tent the board with aluminum foil and let the steaks rest in the sauce for 5 minutes.
- Slice the steaks across the grain and transfer to a serving platter.
The 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.