Grilled T-Bone with Chimichurri Sauce

By Market District

Serves: 6
Prep Time: 15 minutes plus standing
Grill Time: 10 minutes


Prepare Chimichurri Sauce:

In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.

Prepare Steaks:

Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.

Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.

Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare).

Slice steaks across the grain and serve with Chimichurri Sauce.

Chef Tips

Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.

To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.

Nutrition Information: Approximate nutritional values (per serving):
548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.