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Home > Lets Get Cookin > Grilled T Bones With Chimichurri Sauce

Grilled T-Bones with Chimichurri Sauce

JUNE 2011

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Grilled T-Bones with Chimichurri SauceGrilled T-Bones with Chimichurri Sauce
Grilled T-Bones with Chimichurri SauceGrilled T-Bones with Chimichurri Sauce

Recipe of the Month: June 2011

Grilled T-Bones with Chimichurri Sauce

Serves 4
  • 4 T-Bone steaks, trimmed
  • Olive oil for brushing steak
  • 1 Teaspoon crushed coriander
  • 1 Teaspoon cumin
  • Salt and pepper, to taste

Chimichurri Sauce

  • 1 Bunch flat leaf (Italian) parsley, rinsed, drained and chopped
  • ½ Cup fresh cilantro, rinsed and drained
  • ½ Tablespoon dried oregano
  • 6 Cloves garlic, peeled
  • ¾ Cup olive oil
  • 1 Teaspoon each salt and pepper
  • ½ Teaspoon cayenne pepper
  • ¼ Cup white wine vinegar
  1. Brush both sides of the steak with the oil and season with the coriander, cumin, salt and pepper. Place on medium high heat grill for 3 minutes per side. Lower the heat on the grill to medium low and continue to cook; turning often until internal temperature reached 130 degrees for medium rare. Place on carving board and let rest for 10 minutes before slicing thin; on the bias.
  2. Place all of the ingredients, except for the vinegar into a food processor. Process until finely chopped; but not liquefied. Add the vinegar and process for 3 seconds to incorporate. Serve on the side as sauce for the sliced steak.

Note: The chimichurri can be made a day ahead but do not add the vinegar until just before serving.

Corn Salsa

Serves 4

  • 4 Ears fresh corrn. Remove the kernels with a knife and scrape juice from cob.
  • 1 tablespoon Nakano seasoned rice wine vinegar (photo above)
  • 2 tablespoon honey
  • 2 tablespoon red onion, diced fine or sliced very thin
  • ½ red bell pepper, diced small
  • 2 tablespoons fresh cilantro, chopped fine
  • ½ fresh lime, juice only
  1. Remove the kernels with a knife and scrape juice from cob into large bowl.
  2. Add all remaining ingredients and mix well. Refrigerate for at least 30 minutes before serving.
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