GRILLED PORTERHOUSE WITH CHIMICHURRI

Grilled Porterhouse with Chimichurri

EQUIPMENT NEEDED

• Knife

• Cutting board

• Mixing bowl

• Whisk or spoon

• Grill

• Tongs

STEAK INGREDIENTS

• 2 porterhouse steaks (24–28 oz each)

• 2 tbsp olive oil

• Kosher salt and black pepper, to taste

• Finishing salt, to taste

CHIMICHURRI INGREDIENTS

• 1 cup parsley, chopped

• 2 tbsp oregano, chopped

• 3 garlic cloves, minced

• 1/2 tsp red pepper flakes

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

• Salt and pepper, to taste

CHIMICHURRI INSTRUCTIONS

1. Combine the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil in a mixing bowl.

2. Season with salt and pepper to taste.

3. Let the chimichurri sit for at least 30 minutes to allow the flavors to develop.

STEAK INSTRUCTIONS

1. Let the steaks rest at room temperature for 30 minutes before grilling.

2. Brush the steaks with olive oil and season generously with kosher salt and black pepper.

3. Grill over high heat to desired doneness (130°F for medium-rare).

4. Remove the steaks from the grill and let rest for 10 minutes.

5. Slice the steaks and serve with chimichurri.

6. Finish with finishing salt and serve immediately.

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