We did an event over the summer and smoked some tri-tip topped with chimichurri. Almost everyone came back for more, and most asked for the recipe. Until now, there wasn’t a recipe, just a kitchen that looked like all of the cilantro and parsley in the world had an explosive war.
We’ve perfected the recipe, written it down this time, and are sharing it with you today. Lucky You.
Originally we made the chimichurri in the food processor, but the process risks the olive oil oxidizing, making the recipe a bit more bitter. Don’t get us wrong, it was still good, just not perfect. When making it by hand, the taste is smoother. It’s worth the extra couple minutes of chopping and risk of carpal tunnel.
Start With the Steak
First up, we’ll walk you through making the perfect flat iron, in our case on a PK 360.
Time to get the fire started! Whatever grill you are cooking on you will want to set up an indirect grilling station: hot on one side of the grill, not hot on the other. The PK 360 is built to do this. We had the direct heat on the right and indirect on the left, and used a charcoal chimney to light up some FOGO charcoal.
We started with a 2 lb flat iron steak, trimmed off a little silver skin and it was ready to get seasoned.
Heres our 2 must have items, something wet to be a “binder” (something to make the rub stick) and a good beef rub. For the bider we used Texas Pete Hot Sauce, and our Baby Got Beef rub was made for a cook like this. Baby Got Beef is the perfect all purpose beef rub, especially to use alongside chimichurri. You don’t want to use a rub with flavors that will compete with the Chimichurri, but you do want one that will complement it. The salt, pepper and garlic flavors of this rub were perfect!
A light layer of hot sauce will do, just enough for binding.
This flat iron wasn’t too thick so we did an even covering of rub, but not too much as you can see in the picture below.
When that charcoal chimney is hot all the way through dump it into one side of the grill to make direct and indirect sides of the grill.
Heres what our grill looked like when the meat went on, we put the thicker end of the meat closer to the heat to try to get an even cook.
While the steak is on the grill, start in on the chimichurri.
Get To Choppin’
Hand chop the parsley, oregano, cilantro, and garlic. We started with the greens, then the garlic, and then added the spices the red wine vinegar and the lemon juice. Next, we added olive oil in a bowl until the consistency would be perfect on steak.
Here’s a good look at the consistency you’re looking for (pictured below). You don’t want it too thin or a paste, part of the freshness that brings out the flavors of the steak is from the ingredients still having a bit of individual flavor.
When the steak’s internal temperature hits 115-120 degrees it’s time to sear. Move the steak directly over the heat to get a nice sear, and pull it off when you get to the internal temperature you like. We wanted medium rare for this steak and particular cook, so we pulled the steak right around 135 degrees.
Let the steak rest between 5-10 minutes, cut against the grain into 1/2 inch slices and lay the Chimichurri out over the steak on the board.
TIME TO EAT!
Find the recipe below. Don’t forget to share, pin, email, or print it off and mail it through the postal service. We don’t care, just share the love! And don’t forget to subscribe to stay in the loop with sales, discounts, and new merch coming soon.
Chimichurri over Steak
Barker BBQ's take on Chimichurri
Prep Time 20 minutes Servings 2
Ingredients
1 tsp Coarse Salt
1/2 tsp Crushed Red Pepper
1/2 Lemon, squeezed
8-10 Oregano Leaves
3 cloves Fresh Garlic
1/8-1/4 cup Red Wine Vinegar
1/8-1/4 cup Olive Oil
1/2 cup Cilantro
1/2 cup Italian Parsley
1-3 lb Flat Iron Steak
2 tsp Hot Sauce
1 tsp Baby Got Beef Rub
Instructions
To Make by Hand
Finely mince Cilantro, Parsley, Oregano, and Garlic. If you think you've minced enough, mince a little more.
While ingredients are still on the cutting board, squeeze 1/2 Lemon over and add coarse salt (we used Himalayan) and red peppers. Mince more until everything is combined.
Put mixture into a bowl and add red wine vinegar and olive oil, starting with 1/8 of a cup each. Mix with a spoon or fork, and add more to reach desired consistency. Taste as you go: if your sauce doesn't taste right you may need more acid or salt. Add more salt and taste again, or add more lemon juice and taste for more acidity. Do not crush or mash ingredients: chimichurri is not a paste in this recipe.
Serve immediately over steak, or anything else you can think of!
To Make in Food Processor
Add all ingredients except Olive Oil in food processor and pulse until ingredients are chopped into small pieces, but not a paste. Slowly add in Olive Oil as you pulse, adding if it needs more liquid.
Flat Iron
Prep the steak, rinse with cold water, dry off, add, 1 tsp of hot sauce to each side of the steak then season with rub. Make sure you can still see meat through the rub.
Prep your grill for 2-zone cooking, place the steak on the indirect side and cook until internal temperature is 115-120 degrees. Then move steak to the hot side and sear until desired internal temp. 135 degrees for Medium Rare.
Let steak rest 5-10 minutes. Slice against the grain and top with chimichurri.