You are here: Home » Recipes » Steak with Three-Herb Chimichurri Sauce Steak with Three-Herb Chimichurri Sauce Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 5 mins Cook 10 mins Chimichurri Sauce provides a fresh "green" taste to grilled steak. Sponsored by George Foreman® Grills. PrintEmail Ingredients Chimichurri Sauce:3 garlic cloves1/2 teaspoon coarsely ground black pepper1 teaspoon salt1/2 teaspoon red chile pepper flakes2 shallots, peeled and cut into quarters1/4 cup olive oil3 tablespoons red wine vinegar or sherry wine3 tablespoons fresh lemon juice3 cups tightly packed chopped curly parsley2 cups tightly packed cilantro1 cup tightly packed fresh mintSteak:4 (6- to 8-ounce) New York strip, porterhouse or T-bone steaks (about 1-inch thick)1 teaspoon olive oil1/2 teaspoon salt1/4 teaspoon freshly ground black pepper Instructions To prepare Chimichurri Sauce, place garlic and next 7 ingredients (garlic through lemon juice) in a blender and pulse until emulsified. Add herbs a little at a time and blend until they are incorporated. Scrape down sides of blender jar as needed. The sauce should be thick and very green with the texture of pesto. Prepare the grill. To prepare steak, remove steak from refrigerator and let come to room temperature. Pat dry with paper towels. Just before grilling, brush both sides of steaks with oil and sprinkle with salt and pepper. Place meat directly on the grill grate and cook over medium-high direct heat about 5 minutes. Turn and continue cooking 5 minutes for medium rare. Cook longer for medium. Remove from grill to a clean platter and let rest 5 to 10 minutes before serving. Serve with 1 tablespoon Chimichurri Sauce per serving. Recipe adapted from girlsatthegrill.com For a complete menu featuring Steak with Three-Herb Chimichurri Sauce, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.