Grilled Steak with Chimichurri Sauce
If you have guests following the Paleo diet, this is a great dish. It goes well with grilled cauliflower steaks and/or grilled portabella mushrooms if you have other guests who are not as excited about beef. It's easy to make and full of flavor. Just follow these simple steps and enjoy!
Ingredients
- 3 lbs porterhouse or T-bone steaks about 1½ to 1¾ lbs each
- 2 tsp salt
- pepper
Instructions
- Sprinkle each steak evenly with 1 teaspoon of salt and let sit at room temperature for 1 hour. Pat steaks dry with a paper towel and season with pepper.
- On a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burners to low.
- Clean and oil cooking grate. Place steaks on hotter side of grill with tenderloin sides facing the cooler side of the grill. Cook, covered, until dark crust forms, about 6 to 8 minutes. Flip and turn steaks so the tenderloin sides are still facing the cooler side of the grill. Continue to cook until dark brown crust forms on second side, 6 to 8 minutes.
- Slides steaks to cooler side of grill and turn so that the bone side is facing the hotter side of the grill. Cover, grill, and cook, turning as needed, until meat registers 120 - 125 degrees, (for medium rare) or 130-135 degrees (medium), about 2 to 4 minutes.
- Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes.
- Drizzle chimichurri sauce on steaks or pass on the side.