- 6
Ingredients
- Chimichurri:
- 2 C. fresh mint leaves
- 1 C. fresh flat-leaf parsley leaves
- 1 C. fresh cilantro leaves
- 8 cloves garlic, chopped
- 3 Serrano chiles, roasted and seeded
- 3 Tbsp. honey
- 3 Tbsp. Dijon mustard
- 1 C. olive oil
- Salt & freshly ground black pepper
- Steak:
- 4 (12-oz) strip or shell steaks
- Kosher salt
- Coarsely cracked black pepper
Preparation
Step 1
Chimichurri:
Combine the mint, parsley, cilantro, garlic, chiles, honey, and mustard in a food processor or blender and process to a paste. With the motor running, slowly add the olive oil until emulsified. Transfer the mixture to a bow. If the mixture is too thick, whisk in a few tablespoons of cold water to loosen it (the sauce should be like a chunky vinaigrette, not like a mayonnaise). Season to taste with salt and pepper. (The chimichurri can be made a few hours in advance and set aside at room temperature.)
Steak:
Heat grill to high. Season steaks with plenty of salt and pepper. Grill until lightly charred and crusty, 3 to 4 minutes. Turn steaks over, reduce heat to medium or move to a cooler part of the grill, and cook until medium-rare, 5 to 6 minutes more.
Remove steaks from grill, let rest for 5 minutes. Cut into 1-inch-thick slices and serve immediately, spooning chimichurri over each serving.