Our perfectly-seared T-bone steak is elevated by the addition of a garlicky, tangy chimichurri rojo for an elegant meal that ...

Savor bold, smoky flavor with this churrasco-style skirt steak, seared to perfection on the Blackstone and finished with ...

Prepare the steak: Allow it to temper for 30 minutes at room temperature. Liberally season the steak with kosher salt and ...

Sauce this skirt steak with a tangy arugula chimichurri: Peppery arugula leaves blend with parsley, garlic, lemon juice and olive oil for a take on the Argentine sauce. Skip to content.

Add the marinated steak (letting any excess marinade drip off) and cook until the meat is well browned on both sides and an instant-read thermometer inserted in the center of the steak reads 135 ...

Add the steak, and brown 2 minutes, then turn and brown 2 minutes. Sprinkle with salt and pepper to taste. A meat thermometer should read 130 degrees for medium-rare for a 1/2-inch-thick steak.

Grilled Ribeye Steaks with Chimichurri Sauce • 2 1/2-3 pounds ribeye steaks • 1/3 cup extra virgin olive oil • 1/3 cup low-sodium soy sauce • Juice of a lemon • 3 cloves minced garlic ...

♪ ♪ ♪ ♪ ♪ ♪ - Today on Milk Street, we're taking the steakhouse home. And we start with a recipe we had in Argentina. It's a steak served with a chimichurri sauce.

If the sauce seems thick, add water, 1 tablespoon at a time, processing until the desired consistency is achieved. Taste, and season with salt and pepper, if desired. You should have about 1 cup.

For an easy, make-ahead meal that's flavorful and fresh this summer, go for this recipe for a balsamic-marinated skirt steak topped with homemade chimichurri and blistered tomatoes.