Grilled Porterhouse Steak with Chimichurri Sauce

This chimichurri sauce goes well with any kind of steak or pork.

Step: 1

Bring steak to room temperature 30 minutes prior to grilling. Preheat an indoor grill to medium heat and lightly oil the grate.

Step: 2

Brush steak with olive oil and season with salt and pepper. Grill until slightly charred, firm, and reddish-pink and juicy in the center, about 11 minutes per side. Hold steak with tongs to sear edges. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest for 10 minutes.

Step: 3

Meanwhile, pulse shallot, garlic, parsley, oregano, red pepper flakes, kosher salt and pepper together in a food processor until roughly chopped. Add red wine vinegar, olive oil, and water; pulse to a textured sauce. Transfer to a serving bowl.

Step: 4

Slice steak and serve with prepared chimichurri sauce.

Per Serving: 745 calories; protein 47.9g; carbohydrates 5.9g; fat 57.6g; cholesterol 136.8mg; sodium 339.8mg.

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