Recipe
Author
Hy-Vee Test Kitchen
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Description
A T-bone steak is a cut that includes New York strip steak on one side and tenderloin (filet mignon) on the other side. A porterhouse steak, however, is basically a T-bone with a larger portion of tenderloin. Both are impressive steaks for sharing. And both are excellent topped with a fresh herb sauce, like chimichurri.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 garlic cloves, peeled | ||
| ¼ c. fresh cilantro leaves | ||
| ¼ c. fresh flat-leaf parsley leaves | ||
| 1 tbsp. fresh thyme leaves | ||
| ½ tbsp. fresh oregano leaves | ||
| 1 tbsp. crushed red pepper flakes* | ||
| Zest of 1 lemon | ||
| 2 tbsp. red wine vinegar | ||
| ¼ c. olive oil | ||
| kosher salt and freshly ground black pepper | ||
| 2 (14- to 16-oz each) T-Bone steaks |
Things To Grab
Directions
- To make the chimichurri sauce:
- Mash the garlic in a mortar and pestle or food processor.
- Add cilantro, parsley, thyme and oregano and continue to mashing until herbs are coarsely ground. Mash in red pepper flakes, then lemon zest and vinegar.
- Slowly drizzle in oil while mixing. Season chimichurri sauce to taste with salt and pepper.
- To grill the steaks:
- Prepare grill for medium-high heat. Sprinkle steaks with salt and pepper.
- Set steaks, fat-side-down, on grill. Grill until the fat is rendered and golden brown, about 4 minutes.
- Lay steaks, cut-side-down, on grill and cook to desired doneness, about 4 minutes per side for medium-rare doneness.
- Transfer steaks to plates and rest for 4 minutes.
- Spoon chimichurri sauce over and around steaks and serve.
- *Test Kitchen note: The heat level of chiles and dried hot red pepper flakes can vary. Adjust the quantities of these ingredients to your taste.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 80mg
- Sodium: 105mg
- Total Carbohydrates: 2g
- Protein: 36g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 15%
0%
Iron 40%
0%
Calcium 2%
Recipe Source:
Hy-Vee, Inc.