Grilled Steak with Chimichurri Sauce
By: McCormick Kitchens
Made With:
Grilled steak is my all time favorite summer meal! This is all about layering flavors using my All Purpose Base, then adding on that texture with the Xtra Coarse Build and finishing it off with an herbaceous Chimichurri sauce right on top… it's simple but never fails to impress! Recipe and Photo Credit: Max the Meat Guy @maxthemeatguy.
Grilled steak is my all time favorite summer meal! This is all about layering flavors using my All Purpose Base, then adding on that texture with the Xtra Coarse Build and finishing it off with an herbaceous Chimichurri sauce right on top… it's simple but never fails to impress! Recipe and Photo Credit: Max the Meat Guy @maxthemeatguy.
Key products
Instructions
- Season ribeye with Base and Build Seasoning, sprinkling evenly all over steak. Place steak on rack set over a sheet pan. Refrigerate, uncovered, at least 1 hour, or overnight.
- Mix Finish Seasoning and red wine vinegar in small bowl. Allow to rehydrate about 5 minutes. Stir in olive oil; set mixture aside.
- To reverse sear steak, heat grill on high heat. Turn one side of grill to medium-low. Place steak on cooler side of grill, over medium-low heat. Cook until internal temperature reaches about 105°F. Move steak to hot side of grill to sear. Allow a crust to develop on both sides, turning as needed. Once internal temperature of steak reaches about 125°F (for medium rare), remove from grill. Let rest 5 minutes.
- To serve, drizzle Chimichurri Finish sauce over steak.
Tip: Add a smoker box with presoaked applewood or hickory wood chips to the grill during heating and cooking to amp up the flavor!
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