himichurri alone is one of the freshest and enjoyable sauces I love to enhance my steak eating experience. It goes well with mostly ribeye steaks (including the Tomahawk Ribeye), skirt steak and NY Strip Steak. The freshness from the herbs and balance of acidity really plays well with a thick marbled steak. The recipe typically calls for minced garlic but this is where I like to have fun with my cooks, so I decided to roast some garlic and add it…. Let me tell you this, it was a good move!
If you made it this far into the recipe then you are definitely interested or you might be thinking, “what is Chimichurri Sauce”? Well, let me educate you a little about this pleasant sauce.
To start, let me tell you where it is originally from. It’s found in Argentina and Uruguay cuisines, typically in a green or red sauce. You can use it as a marinade or as a finishing sauce for your cooked steak(s). This wonderful Argentinian sauce is typically made up of chopped parsley, minced garlic, olive oil, oregano and red wine vinegar… I know, it sounds absolutely delicious!
Okay, let’s jump into the roasted garlic chimichurri recipe!
INGREDIENTS
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Chili powder
- 2 tbsp Garlic powder
- 1 tsp Onion powder
Roasted Garlic Chimichurri
- 1 bunch Parsley chopped
- 1 bunch Cilantro chopped
- ⅓ cup Oregano chopped
- 1 bulb Garlic roasted
- ½ Shallot diced
- 1 cup Olive oil
- ⅓ cup Red wine vinegar
- 1 tbsp Lemon zest
- ½-1 Jalapeño use the full pepper if you like spice!
- 1 tsp Red pepper flakes
- Salt to taste about 2 tsp
How To Make
1. Start off by prepping your garlic bulb by removing the tip of the bulb, exposing the garlic inside. From here, transfer it to some aluminum foil and drizzle some olive oil with salt on top. Wrap the foil up and have your grill ready at 425 degrees. You can do this in the oven as well. This is going to roast the garlic.
2. During the 45 minute period, prep all of your ingredients for the roasted garlic chimichurri and add them into a mixing bowl: Parsley, cilantro, oregano, lime zest, shallot, jalapeño, red pepper flakes, olive oil, red wine vinegar. When the garlic is finished roasting, squeeze it into the chimichurri and mix with a fork and toss into the fridge for 1 hour.
3. While the Roasted Garlic Chimichurri is in the fridge, begin to prep your NY Strip Steaks by patting them dry with a pepper towel and mixing your steak seasoning ingredients into a bowl.
4. Let the steaks sit for about 20 minutes, pat dry again and then apply a drizzle of neutral oil and spread, this is a binder to help the seasoning stick. Once they are slathered with the oil begin to season generously. Let sit for an additional 20 minutes. During this time, fire up your grill to 450-500 degrees for direct grilling.
5. Once the grill reaches the desired temp, add them to the grill and grill directly for 2 minutes, rotate them 90 degrees and grill an additional 1 minute. Flip the steaks and repeat the same process. Depending on how thick they are, they may be done (if 1” or less) but if they are thicker than 1” place them on the upper rack (indirect) and let them finish off. A desired internal temp is 125-128 degrees to remove the steaks and let them rest for 8-10 minutes.
6. After resting, you can slice all the steaks into thin cuts and dress with the Roasted Garlic Chimichurri or you can serve the steaks whole on a plate to your family (or guest) with a little bowl of the chimichurri on the side.
7. Enjoy with family and friends!
