Grilled Steak and vegetables

T-Bone Steak with Chimichurri Sauce

Steak and vegetables on a grill

As Summer is winding down, take advantage of all the grilling weather you have left to make the king of all steak, the T-bone.

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Grilled T-Bone Steaks with Chimichurri Sauce

Prep: 15 minutes plus standing • Grill: 10 minutes • Serves: 6

Chimichurri Sauce

4          garlic cloves

2          green onions, coarsely chopped

¼         cup packed fresh cilantro leaves

¼         cup packed fresh Italian parsley leaves

¼         cup white wine vinegar

1          teaspoon dried oregano leaves

¾         teaspoon kosher salt

½         teaspoon freshly ground black pepper

¼         teaspoon ground red pepper

¾         cup extra virgin olive oil


2          T-Bone steaks (about 1 pound each)

1          tablespoon olive oil

1½       teaspoons favorite steak seasoning

1. Prepare Chimichurri Sauce: In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.

2. Prepare Steaks: Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.

3. Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.

4. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.

Approximate nutritional values per serving: 548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein

Chef Tips

Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.

To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.