Grilled Porterhouse Steak with Chimichurri Sauce

This grilled porterhouse steak recipe features a quick and easy homemade chimichurri sauce made with parsley, oregano, shallot, garlic, and seasonings.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 745 Calories

Ingredients

• 1 tablespoon water
• ¼ cup red wine vinegar
• 4 cloves garlic, chopped
• ½ teaspoon red pepper flakes
• 1 pinch ground black pepper, or to taste
• 1 shallot, chopped
• ¼ cup extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil, or more as needed
• 1 pinch ground black pepper, or more to taste
• 1 pinch kosher salt, or to taste
• 2 tablespoons fresh oregano leaves
• 1 cup fresh flat-leaf parsley leaves
• 4 pounds porterhouse steak
• 1 pinch kosher salt, or more to taste

Recipe Instructions

Step 1

Bring steak to room temperature 30 minutes prior to grilling. Preheat an indoor grill to medium heat and lightly oil the grate.

Step 2

Brush steak with olive oil and season with salt and pepper. Grill until slightly charred, firm, and reddish-pink and juicy in the center, about 11 minutes per side. Hold steak with tongs to sear edges. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest for 10 minutes.

Step 3

Meanwhile, pulse shallot, garlic, parsley, oregano, red pepper flakes, kosher salt and pepper together in a food processor until roughly chopped. Add red wine vinegar, olive oil, and water; pulse to a textured sauce. Transfer to a serving bowl.

Step 4

Slice steak and serve with prepared chimichurri sauce.