A delightful recipe for grilled steak served with a vibrant chimichurri sauce and a zesty citrus aioli.
Combine the parsley, oregano, garlic, red wine vinegar, and olive oil in a blender and blend until smooth.
Blending the chimichurri thoroughly ensures a smooth and well-mixed sauce.
Stir in the red pepper flakes into the blended chimichurri and transfer to a container. Refrigerate until ready to use.
Letting the chimichurri rest allows the flavors to meld together.
Mix the mayonnaise, lime zest, minced garlic, and salt in a bowl until well combined. Cover and refrigerate.
Chilling the aioli enhances its flavor and texture.
Preheat the grill to high heat. Rub the steaks with olive oil and season with salt and pepper.
Ensure the grill is hot before placing the steaks to achieve a good sear.
Grill the steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
Use a meat thermometer to check the internal temperature for precise doneness.
Let the steaks rest for 5 minutes before serving. Serve with chimichurri and citrus aioli on the side.
Resting the steak allows the juices to redistribute, making it more tender.
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