Grilling a porterhouse steak perfectly and topping it with a jerk-inspired chimichurri sauce creates a flavorful and memorable dish. This combination blends the steak’s rich, beefy taste with the chimichurri’s vibrant, spicy, and herbaceous notes, making it ideal for a special meal. Here’s a detailed look at how to prepare this delectable dish.
When we talk about high heat on a grill, we usually mean a temperature range between 450°F and 550°F (232°C and 288°C). This is important for searing meats like porterhouse steak because it creates a flavorful crust while keeping the inside juicy and tender.
For gas grills, preheat on the highest setting with the lid closed for 10-15 minutes. For charcoal grills, spread the hot coals evenly across the bottom and use more coals or a chimney starter filled with fully lit coals to reach the desired temperature.
You can do a simple hand test to check if your grill is at high heat: hold your hand about 5 inches above the grill grates. If you can only keep it there for 2-3 seconds before it feels too hot, your grill is at high heat.
Start by patting your porterhouse steak dry with paper towels. This step is essential for achieving a good sear. Rub the steak with extra virgin olive oil and season generously with salt and ground black pepper. Once your grill reaches high heat, place the steak on it and cook for about 4-5 minutes per side for medium-rare or until it reaches your desired doneness. Using a meat thermometer can help ensure precision: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, 150-155°F (65-68°C) for medium-well, and 160°F (71°C) and above for well-done. After grilling, let the steak rest for 5-10 minutes to allow the juices to redistribute, ensuring a moist and flavorful steak.
This dish stands out with its jerk-inspired chimichurri sauce, which combines the fresh, herbaceous elements of chimichurri with the bold spices of jerk seasoning. Here’s a detailed look at the components:
- Fresh Herbs: The sauce uses a mix of freshly chopped parsley (1 cup), cilantro (1/2 cup), mint (1/4 cup), and thyme (1/4 cup). These herbs provide a bright, fresh flavor essential to chimichurri, while the thyme adds a subtle earthiness.
- Aromatic Vegetables: Minced garlic (4 cloves) and chopped green onions (4 units) add depth and a robust, savory element. The garlic infuses the sauce with a pungent kick, while the green onions add a mild sweetness and crunch.
- Peppers for Heat: Combining minced habanero pepper (1 unit) and minced serrano pepper (1 unit) brings a fiery heat typical of jerk seasoning. These peppers provide a spicy, complex heat that complements the fresh herbs.
- Spices: Ground allspice (1 teaspoon), ground cinnamon (1/2 teaspoon), ground cloves (1/2 teaspoon), and paprika (1 teaspoon) are crucial to achieving the jerk flavor. These spices add warmth, sweetness, and a slight smokiness.
- Liquids: Soy sauce (1 tablespoon) and lime juice (1 tablespoon) add umami and acidity, balancing the heat and spices. Red wine vinegar (1/2 cup) and extra virgin olive oil (1/2 cup) create the chimichurri base, ensuring it’s tangy and rich.
When serving, slice the rested porterhouse steak against the grain for maximum tenderness. Generously drizzle the jerk-inspired chimichurri sauce over the slices. Combining the grilled steak’s smoky, charred exterior with the fresh, spicy chimichurri creates a harmonious balance of flavors. This dish goes well with roasted vegetables, a fresh salad, or garlic mashed potatoes.
Grilled Porterhouse Steak with Jerk-Inspired Chimichurri Sauce is a culinary masterpiece that combines the robust flavor of a well-grilled steak with the vibrant and spicy notes of a unique chimichurri sauce. Whether you’re cooking for a special occasion or want to elevate your grilling game, this dish will surely impress and satisfy you. Enjoy the rich, complex flavors and the delightful experience of making and eating this exceptional meal.
Grilled Porterhouse Steak with Jerk-Inspired Chimichurri Sauce
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minutesGrilled Porterhouse Steak with Jerk-Inspired Chimichurri Sauce is a fusion dish combining perfectly grilled steak with a vibrant, spicy chimichurri sauce. Ideal for a special meal, it offers a unique and flavorful dining experience.
Ingredients
1 porterhouse steak (~2 lbs.)
to taste, salt and ground black pepper
for grilling, extra virgin olive oil
1 cup parsley, freshly chopped
1/2 cup cilantro, freshly chopped
1/4 cup mint, freshly chopped
1/4 cup thyme, freshly chopped
4 cloves of garlic, minced
4 green onions, finely chopped
1 habanero pepper, minced
1 serrano pepper, minced
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon lime juice
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
for serving, lime wedges
Directions
- Prepare the Steak:
Preheat your grill to high heat – 550°F (288°C). Pat the porterhouse steak dry with paper towels. Rub it with a little extra virgin olive oil and season generously with salt and ground black pepper.
Place the steak on the hot grill and cook for 4-5 minutes per side for a medium-rare finish. Remove the steak from the grill and let it rest for about 5-10 minutes before slicing. - Make the Jerk-Inspired Chimichurri Sauce:
Combine the freshly chopped parsley, cilantro, mint, and thyme in a bowl. Add the minced garlic, finely chopped green onions, minced habanero and serrano peppers, ground allspice, ground cinnamon, ground cloves, paprika, and ground black pepper. Mix well. Stir in the soy sauce, lime juice, red wine vinegar, and extra virgin olive oil until everything is well combined. Taste and adjust the seasoning if needed. - Serve:
Slice the rested porterhouse steak against the grain. Drizzle the jerk-inspired chimichurri sauce generously over the steak slices. Serve immediately and enjoy!