Ch Ch Ch Chimichurri!

Grilled Steaks with Chimichurri and Cast Iron Red Potatoes
Awwwwwwww yeeeeaaaaahhhh….
Ok, it’s time to take this up a notch. We’re grilling steaks, making a side dish aaaaaand making a really yummo sauce for the steak.

The sauce is called Chimichurri. And no, I didn’t make that shit up and name it after me. It’s a real thing. I’m calling it a sauce but really, it’s more of a condiment. Sometimes it can be used for a marinade too. It’s a traditional sauce made in Argentina – And if you know anything about Argentina, you know that those motherfuckers eat beef…. like a lot of beef. Like, more than Americans. Crazy huh?

Anyhoo – Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. I like to serve it on top of the steaks because the heat of the meat brings out the aroma of the fresh garlic and herbs. It’s such a momentous change from A-1. I can assure you.

Here we go!
Here’s what you’ll need:
Cutting Board
Chef Knife
Outdoor grill or Stove Top Grill Grate
Cast Iron Skillet
Serving Platters (2)
Large Serving Bowl
Small Serving Bowl
Food Processor (Or chop up the ingredients for the Chimichurri by hand)

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper


Photo by Lukas Budimaier on Unsplash

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Like don’t screw around – Pretend you’re on a cooking show and really throw it on there. Place the steaks on the grill and cook until you can clearly see the grill marks and they’re slightly charred, 4 to 5 minutes. Don’t keep moving the damn things around making it look like you’re doing something – you’re not – Besides pissing me off. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, cover loosely with foil and let rest 5 minutes before slicing


Photo by Paul Hermann on Unsplash

Cast Iron Red Potatoes
1 1/2 pounds red potatoes, quartered
1 large sweet onion, chopped
2 tablespoons olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon Kosher salt & freshly ground black pepper

Set a large cast iron skillet in the oven and preheat to 350°F.
When the pan is hot, add the potatoes and onion and drizzle with the oil. Add the rosemary, salt, and pepper to taste and roast until the potatoes are browned and tender when tested with a knife, about 45 minutes, stirring occasionally.

1/4 cup coarsely chopped Italian parsley
3 tablespoons red wine vinegar (Or sometimes I use Spanish Sherry Wine Vinegar)
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil


In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
Make Ahead
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

Wine Pairing: Susana Balbo Signature Malbec
Music Pairing: Jazz BBQ: Songs For A Summer Grill

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