Yield: 6 steaks/ Serves: 10-12
Ingredients
- 6 – 1½ inch thick Rib steaks with good marbling
Chimichurri Sauce:
- ½ cup fresh mint leaves cleaned and stems removed (125ml)
- 1 cup flat leaf parsley leaves cleaned and stems removed (250ml)
- 1 cup cilantro leaves cleaned and stems removed (250ml)
- 2½ tablespoons fresh garlic minced (37.5ml)
- 2 teaspoons jalapeño seeded and deveined, finely minced (10ml)
- 2 tablespoons Dijon mustard (30ml)
- ½ cup olive oil (125ml) + 3 tablespoons (45ml)
- Salt and pepper
- Juice of 2 lemons
Directions
- Preheat the barbeque to high heat 450°F-475°F (240°C-245°C).
- Bring steaks to room temperature.
- To prepare the chimichurri sauce, place the mint, parsley, cilantro, garlic, jalapeño and Dijon in the blender pulse until smooth. Add ½ cup of olive oil to the mixture in a steady stream. Season with salt, pepper and a hit of lemon juice.
- Drizzle the steaks with oil 2 tbsp (30ml) and season to taste with salt and pepper.
- Oil the grill with remaining oil. Place steak on the oiled grill. Grill for 3-4 minutes or until nice, deep char marks are achieved.
- Give the steak a quarter turn to create diamond hatch marks. Continue to cook 2-3 more minutes. Flip and repeat for medium rare.
- Remove steak from grill and cover loosely with foil. Let meat rest for 10 minutes.
- Slice the steak into 1 inch pieces and serve with chimichurri sauce.