Provided by Curtis Stone
Chimichurri Sauce
Mash the garlic in a mortar and pestle or food processor. Add the cilantro parsley thyme and oregano and continue mashing until the herbs are coarsely ground. Mash in the red chile flakes then the lemon zest and vinegar.
Slowly drizzle in the oil while mixing. Season the chimichurri sauce to taste with salt and pepper.
Grilling the Steaks
Prepare the barbecue for medium-high heat or preheat an indoor grill pan over medium-high heat. Sprinkle the steaks with salt and pepper.
Set the steaks on the grill fat side down. Grill until some of the fat is rendered and golden brown about 4 minutes.
Lay the steaks on the grill and cook to desired doneness about 4 minutes on each side for medium-rare doneness.
Transfer the steaks to plates and rest for 4 minutes.
Spoon the chimichurri sauce over and around the steaks.
Enjoy.
Visit http://curtisstone.com.
This recipe has been added to the following public cookbooks:
Jillian's Favorites,
My Recipes,
D&K Bar/Grill,
Sonya's Crowds Pleasers,
Marie's Cook Book
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | jodyrose
10/09/09 01:10 PM | Reply to CBAUFANMost grocery stores keep fresh herbs such as cilantro, oregano, etc. in the produce department. I don't think they meant to imply that everyone "keeps them lying around." |
| ★ ☆ ☆ ☆ ☆ | CBAUFAN
10/09/09 09:39 AM | SpicesWho in the hell keeps fresh cilantro, parsley, oregano, thyme around unless they grow the stuff, these so-called cooks need to get real and style recipes around spices that the normal person has laying around. |
| ★ ★ ★ ★ ☆ | Chris
10/09/09 08:38 AM | Try the 'Bend Me Over Beef'found it in a cookbook called "Get in the Kitchen, BIT@HES!" (bitchcooks.com) |
| ★ ★ ★ ★ ☆ | robdebaa
09/13/09 09:52 PM | dogrunnerA T-bone usually has one EDGE with a lot of fat due to the area it is cut from. The instructions say to SET the steaks on the grill with fat side down then LAY the steaks (flat) on the grill to finish cooking. At least that's what I read. |
| ★ ☆ ☆ ☆ ☆ | louistrdwy
09/07/09 09:51 PM | The fat side down, you have to be kidding.That receipe sucks.
Lou |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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