Gather around the grill for the ultimate feast with our Game Day Grilling Series, and prepare the Grilled Porterhouse Steak with Chimichurri. This savory spectacular is an easy and hearty addition to your game day get-together that will have your guests cheering.
To make your delicious porterhouse, season it generously with salt and pepper, allowing it to rest at room temperature for an hour. Whip up a batch of homemade Chimichurri sauce for a unique and tantalizing accompaniment. Just blend parsley, cilantro, oil, vinegar, garlic, jalapeño, salt, and pepper for an intense flavor combination to bring your dish to life.
As you finish this dynamic dish, fire up the grill and prepare for the game. Grill your steak to your desired doneness and let it rest for five minutes before serving with a generous helping of your homemade chimichurri. Get ready for a winning plate with you and your guests reaching for more.
Join us for the Game Day Grilling Series and serve up the Grilled Porterhouse Steak with Chimichurri for a unique and delicious feast. With this daring dish, your game day gathering will surely be remembered!
Grilled Porterhouse Steak with Chimichurri Ingredients
- 1 (2-inch-thick) porterhouse steak (about 2-3/4 lb.)
- Kosher salt and freshly ground black pepper
- 1-1/2 cups coarsely chopped fresh flat-leaf parsley
- 1 cup coarsely chopped fresh cilantro
- 3/4 cup extra-virgin olive oil, more as needed
- 1 Tbs. sherry vinegar, more as needed
- 2 medium cloves garlic
- 1 small jalapeño
Grilled Porterhouse Steak with Chimichurri Directions
- Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for 48 hours. Meanwhile, make the chimichurri: In a blender, purée the parsley, cilantro, oil, vinegar, garlic, jalapeño, 1 tsp. of salt, and 1/4 tsp. of pepper, adding more oil as needed. Transfer to a small bowl and season to taste with more salt and vinegar, if required.
- If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium-high and then turn off one or more burners to create hot and cool zones.
- Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
- Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 14 to 18 minutes for medium-rare). Let rest for five to ten minutes before serving with the chimichurri sauce.