Steak with Three-Herb Chimichurri Sauce

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins


Chimichurri Sauce:
3 garlic cloves
1/2teaspoon coarsely ground black pepper
1teaspoon salt
1/2teaspoon red chile pepper flakes
2 shallots, peeled and cut into quarters
1/4cup olive oil
3tablespoons red wine vinegar or sherry wine
3tablespoons fresh lemon juice
3cups tightly packed chopped curly parsley
2cups tightly packed cilantro
1cup tightly packed fresh mint
4 (6- to 8-ounce) New York strip, porterhouse or T-bone steaks (about 1-inch thick)
1teaspoon olive oil
1/2teaspoon salt
1/4teaspoon freshly ground black pepper


  1. 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.
  2. Prepare the grill.
  3. 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.
  4. 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
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Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 640
  • Fat 48g
  • Saturated Fat 14g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 26g
  • Cholesterol 115mg
  • Sodium 1020mg
  • Potassium 920mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 1g
  • Protein 43g
  • Trans Fat 0g
  • Vitamin A 100%
  • Vitamin C 120%
  • Calcium 10%
  • Iron 50%