Chimichurri is a thick Argentinean sauce typically made from fresh green herbs, garlic, olive oil, vinegar and sometimes cayenne or paprika. This version adds capers and Dijon mustard for a tangy edge that helps cut the richness of the porterhouse steaks. Before grilling, the meat is coated with a dry rub of brown sugar and spices.
This take on the classic Argentinean condiment includes a little heat in the form of a jalapeño; it’s a perfect pairing for a big, beefy porterhouse steak.
1 (2-inch-thick) porterhouse steak (about 2-3/4 lb.)
Kosher salt and freshly ground black pepper
1-1/2 cups coarsely chopped fresh flat-leaf parsley
1 cup coarsely chopped fresh cilantro
3/4 cup extra-virgin olive oil, more as needed
1 Tbs. sherry vinegar, more as needed
2 medium cloves garlic
1 small jalapeño
- Step 1
Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours.
- Step 2
Meanwhile, make the chimichurri: In a blender, purée the parsley, cilantro, oil, vinegar, garlic, jalapeño, 1 tsp. salt, and 1/4 tsp. pepper, adding more oil as needed. Transfer to a small bowl and season to taste with more salt and vinegar, if needed.
- Step 3
If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill.
- Step 4
Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
- Step 5
Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 14 to 18 minutes for medium-rare). Let rest 5 to 10 minutes before serving with the chimichurri sauce.