This is grilling at its most elementary and, some would argue, its best. Slap a few big, juicy steaks on the grill and anticipate an awesome meal to come. Try this aromatic South American accompaniment rather than your usual steak sauce. The best part is that the Chimichurri can be made a couple days ahead, so if you go on a weekend jaunt, make it Friday for your Sunday night return.
- 4 (16-ounce) bone-in rib eye steaks, about 1 1⁄4 –inches thick
- Kosher salt and freshly ground black pepper
- ROSEMARY CHIMICHURRI
- Makes about 1-1/2 cups
- 2 cups chopped flat-leaf parsley
- 1⁄2 cup fresh rosemary leaves
- 5 whole garlic cloves
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1⁄4 teaspoon dried red pepper flakes
- Spray the grilling grate of a gas or charcoal grill with vegetable oil spray.
- Preheat the grill to medium hot.
- Season the steaks generously with salt and pepper.
- Grill for about 5 minutes on each side for medium-rare meat. Increase the cooking time for better done steak.
- Let the steak rest for about 5 minutes before serving with the Chimichurri
- Rosemary Chimichurri:
- In the bowl of a food processor, blend the parsley, rosemary, garlic, lemon juice, salt, and red pepper flakes until smooth.
- Use right away or cover and refrigerate for up to a week.
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