Herb-rubbed Porterhouse Steak With Chimichurri

Name: Herb-rubbed Porterhouse Steak With Chimichurri
Prep time: 10 minutes, plus marinating and resting time
Cook time: 20 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: I large porterhouse or T-bone steak, 5 cm thick; 2 tbsps rapeseed or olive oil; 3 tbsps Prairie Rub (see recipe below); Sea salt and cracked black pepper; Chimichurri Sauce (see recipe below); 1 tsp sea salt; 1 tsp ground black pepper; 2 tsps mustard powder; 1 tsp smoked paprika; 1 tbsp dried sage; 1 tbsp dried oregano; 1 tbsp dried rosemary; 1 tbsp dried thyme; 1 tsp dried garlic powder; A small bunch of fresh oregano leaves; A small bunch of fresh marjoram leaves; A bunch of fresh flat-leaf parsley leaves; 1 small red chilli, finely chopped; 2 garlic cloves, finely chopped; 120ml red wine vinegar 240ml rapeseed or extra virgin olive oil; Cracked black pepper

preparation 10 minutes, plus marinating and resting time
cook time 20 minutes
Serves 4

Wow your guests by serving this steak straight off the grill and carving it at the table. Rubbed with a wonderful array of earthy herbs, you will find you’ll be grilling this again and again

Ingredients Method

I large porterhouse or T-bone steak, 5 cm thick
2 tbsps rapeseed or olive oil
3 tbsps Prairie Rub (see recipe below)
Sea salt and cracked black pepper
Chimichurri Sauce (see recipe below)
For the Prairie Rub:
1 tsp sea salt
1 tsp ground black pepper
2 tsps mustard powder
1 tsp smoked paprika
1 tbsp dried sage
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp dried thyme
1 tsp dried garlic powder
For the Chimichurri Sauce:
A small bunch of fresh oregano leaves
A small bunch of fresh marjoram leaves
A bunch of fresh flat-leaf parsley leaves
1 small red chilli, finely chopped
2 garlic cloves, finely chopped
120ml red wine vinegar 240ml rapeseed or extra virgin olive oil
Cracked black pepper

Start by making the Chimichurri Sauce. Put the oregano, marjoram, and parsley on a wooden board and finely chop. Put the Jalapeño and garlic in a ceramic bowl along with the chopped herbs.

Pour in the red wine vinegar and olive oil, stir well, and season to taste with salt and pepper. Cover and leave in the fridge until ready to use, so the flavors can mingle, then bring to room temperature when ready to serve.

For the Prairie Rub: Put all the ingredients in a bowl and mix together. Store the rub in a glass jar with a tight-fitting lid for up to 6 months.

Wash the steak and pat dry with a paper towel. Drizzle with oil and sprinkle the steak on both sides with the Prairie Rub. Season with salt and pepper, cover, and refrigerate for 6–24 hours.

After this time, remove the steak from the fridge and let it come to room temperature. Heat a barbecue to medium–high. Place the steak on the barbecue and cook for 8–10 minutes on each side for rare and continue to cook if you prefer medium to well done.

Remove the steak from the grill, cover, and let it rest for 10 minutes. Carve and serve with the Chimichurri Sauce.

Ingredients

I large porterhouse or T-bone steak, 5 cm thick

2 tbsps rapeseed or olive oil

3 tbsps Prairie Rub (see recipe below)

Sea salt and cracked black pepper

Chimichurri Sauce (see recipe below)

For the Prairie Rub:

1 tsp sea salt

1 tsp ground black pepper

2 tsps mustard powder

1 tsp smoked paprika

1 tbsp dried sage

1 tbsp dried oregano

1 tbsp dried rosemary

1 tbsp dried thyme

1 tsp dried garlic powder

For the Chimichurri Sauce:

A small bunch of fresh oregano leaves

A small bunch of fresh marjoram leaves

A bunch of fresh flat-leaf parsley leaves

1 small red chilli, finely chopped

2 garlic cloves, finely chopped

120ml red wine vinegar 240ml rapeseed or extra virgin olive oil

Cracked black pepper

Method

Start by making the Chimichurri Sauce. Put the oregano, marjoram, and parsley on a wooden board and finely chop. Put the Jalapeño and garlic in a ceramic bowl along with the chopped herbs.

For the Prairie Rub: Put all the ingredients in a bowl and mix together. Store the rub in a glass jar with a tight-fitting lid for up to 6 months.

Wash the steak and pat dry with a paper towel. Drizzle with oil and sprinkle the steak on both sides with the Prairie Rub. Season with salt and pepper, cover, and refrigerate for 6–24 hours.

Remove the steak from the grill, cover, and let it rest for 10 minutes. Carve and serve with the Chimichurri Sauce.