(Serves 8)
Recipe courtesy of Executive Chef Joe Sasso, The Great American Barbecue Company
Chimichurri Sauce:
- 2 cups fresh flat-leaf parsley
- ½ cup fresh cilantro
- 8 garlic cloves
- 1 cup olive oil
- 4 Tbsp white balsamic vinegar
- 2 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp red pepper flakes
Steaks:
- 8 rib-eye steaks (1-1½-inch thick), bone-in or boneless
- salt and freshly ground black pepper to taste
- canola oil, for oiling the grill
For the Chimichurri Sauce:
Finely chop the parsley, cilantro, and garlic (or use a food processor) and place in a small bowl. Stir in the oil, vinegar, salt, pepper, and red-pepper flakes. Taste and adjust seasonings.
For the Steaks:
Preheat the grill to medium heat. Trim any excess fat from the steaks and liberally season with salt and pepper. Wipe the grill with oil, place steaks on the grill directly over the heat. Cooking for about 6 minutes per side for bone-in or 5 minutes per side for boneless, rotating once on each side to create crosshatch grill marks. Remove from the grill and let steak rest for 5 minutes before serving with the chimichurri sauce alongside.
The Great American Barbecue Company
52 Gedney Way, White Plains
(914) 686-2277
www.thegreatamericanbbq.com
