Since Labor Day is the unofficial end of summer, why not go out with grills blazing! Affirming the adage, “go big or go home,” we have declared Labor Day, Steak Day. To initiate the celebration we bring you Big Porter’s Favorite, a grilled porterhouse steak with chimichurri sauce. This recipe calls for one large steak yielding 4 serving, but come on… This is steak day and we are going big! So just multiply the recipe for the number of steaks needed.
This spectacle begins with a massive porterhouse steak heavily seasoned with salt and pepper, and allowed to rest at room temperature for at least an hour. The chimichurri sauce is a simple take on a classic Argentinian condiment, bringing a little heat and savory – the perfect company for such a large cut of beef. To make the sauce just combine parsley, cilantro, oil, vinegar, garlic, jalapeño, salt, and pepper in a blender. After the steak is grilled to desired doneness and allowed to rest for five minutes, plate with the sauce for an intense and hearty feast. So fire up the grill, make this Labor Day Steak Day, and be of good cheer… football is coming!
Big Porter’s Favorite Ingredients
- 1 (2-inch-thick) porterhouse steak (about 2-3/4 lb.)
- Kosher salt and freshly ground black pepper
- 1-1/2 cups coarsely chopped fresh flat-leaf parsley
- 1 cup coarsely chopped fresh cilantro
- 3/4 cup extra-virgin olive oil, more as needed
- 1 Tbs. sherry vinegar, more as needed
- 2 medium cloves garlic
- 1 small jalapeño
Big Porter’s Favorite Directions
- Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours. Meanwhile, make the chimichurri: In a blender, purée the parsley, cilantro, oil, vinegar, garlic, jalapeño, 1 tsp. salt, and 1/4 tsp. pepper, adding more oil as needed. Transfer to a small bowl and season to taste with more salt and vinegar, if needed.
- If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.
- Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
- Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 14 to 18 minutes for medium-rare). Let rest 5 to 10 minutes before serving with the chimichurri sauce.
Taken from FineCooking.com