Grilled Strip Steak with Green Chimichurri
This Grilled Strip Steak with Green Chimichurri is perfect for summer get-togethers or an impressive, yet effortless weeknight dinner. Enjoy the sizzle, the spice, and the bold satisfaction of this best-selling mix.
Preparation Instructions:
Pat steaks dry with paper towels. Rub both sides lightly with olive oil, then season well with salt and pepper. Let sit at room temperature for 30 minutes.
While the steaks rest, make the Chimichurri sauce. Add the entire Green Chimichurri Mix packet to a bowl or mason jar. Add 1/3 cup warm water and stir to rehydrate. Add 1/2 cup olive oil and 1/3 cup red wine vinegar, stir well.
Fire up your grill to high heat (450–500 °F).
Lay steaks on the hot grill. For medium-rare, cook 4–5 min per side (internal temp ~130 °F). Adjust time if your steak is thicker or if you want a more well done steak.
Once cooked, remove from heat and let rest 5–7 minutes under foil to retain juices.
Slice steaks against the grain. Spoon generous servings of Green Chimichurri Mix over the top. Enjoy!
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