Friday, July 20, 2012

Video and Recipe: Grilled Steaks with Chimichurri Sauce

So, here's my latest "Heart of the Home" video segment for the Virginia Farm Bureau's "Real Virginia" featuring a super-easy, perfect-for-summer grilling recipe. Check it out here:

Grilled New York Strips with Spicy Argentinian Chimichurri Sauce
Serves 4
For the sauce:

1 cup packed fresh parsley leaves
½ cup packed fresh cilantro leaves
½ cup packed fresh oregano leaves
3 large cloves garlic, chopped
1 small shallot, chopped
1 small jalapeno pepper, seeded and chopped (use more peppers if you crave the heat)
¼ cup red wine vinegar
¾ cup extra virgin olive oil
Salt and pepper to taste

4 boneless New York strip steaks, cut at least 1¼" thick
2 tablespoons extra virgin olive oil
Coarse sea salt
Freshly ground pepper

In a food processor, add all the sauce ingredients except the olive oil, and pulse well until blended. While the processor is still running, add the olive oil in a stream. Remove sauce to a bowl, and season with salt and pepper to taste. Set aside. You can make this a day or two ahead.

Preheat a grill to medium-high.

Rub olive oil generously over the steaks, and season well on both sides with salt and pepper. Grill steaks to desired doneness (medium-rare to rare recommended). Serve steaks with sauce spooned on top.

©2012 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.

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  1. One of my favorite ways to serve a steak! Great job.

  2. Thanks, Tim! It's so hard to watch yourself on camera sometimes, and so easy to criticize, ha.


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