Grilled Tomahawk Steaks with Fresh Chimichurri Sauce: A Feast to Remember

Elevate your grilling skills with this recipe for Grilled Tomahawk Steaks paired with a zesty homemade chimichurri sauce. The smoky, juicy steaks combined with the fresh and herbaceous sauce create a perfect balance of flavors that’s sure to impress. Follow this easy guide for a steak dinner that’s as delicious as it is memorable.

Ingredients

For the Tomahawk Steaks:

• 2 tomahawk steaks (approximately 2 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional)

For the Chimichurri Sauce:

• 1 cup flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro or oregano, finely chopped
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Chimichurri Sauce

1. Mix the Ingredients: In a medium bowl, combine parsley, cilantro or oregano, garlic, red pepper flakes, red wine vinegar, and olive oil.
2. Season to Taste: Add salt and black pepper to your liking, and stir well. Let the sauce rest for at least 20 minutes to allow the flavors to meld.

2. Season the Steaks

1. Bring to Room Temperature: Take the steaks out of the refrigerator about 30 minutes before grilling.
2. Season Generously: Coat the steaks with olive oil, then sprinkle evenly with salt, pepper, garlic powder, and smoked paprika.

3. Preheat the Grill

1. Get the Heat Right: Preheat your grill to high heat (450°F–500°F). If using a charcoal grill, set up a two-zone fire for both direct and indirect heat.
2. Oil the Grates: Lightly grease the grill grates to prevent sticking.

4. Grill the Steaks

1. Sear the Steaks: Place the steaks over direct heat and grill for 3–4 minutes per side to create a nice seared crust.
2. Finish Cooking: Move the steaks to indirect heat and continue grilling for 10–15 minutes, flipping occasionally, until the internal temperature reaches:
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
3. Rest the Steaks: Remove the steaks from the grill and let them rest for 10 minutes to retain their juices.

5. Serve with Chimichurri Sauce

1. Plate the Steaks: Arrange the grilled tomahawk steaks on a serving platter.
2. Add the Sauce: Generously spoon the chimichurri sauce over the top or serve it on the side as a dipping sauce.

Tips for Success

• Check Doneness: Use a meat thermometer to ensure perfect doneness every time.
• Rest the Meat: Always allow the steaks to rest before slicing to preserve the juices.
• Fresh Ingredients: Fresh herbs and high-quality olive oil make all the difference in the chimichurri sauce.

Why This Recipe Stands Out

This Grilled Tomahawk Steak with Chimichurri Sauce recipe is the perfect blend of bold, smoky flavors and fresh, tangy notes. The thick, juicy steak is complemented by the vibrant sauce, making it a show-stopping meal for any occasion.

Fire up your grill and treat yourself to this indulgent steak dinner. Whether you’re hosting a backyard barbecue or enjoying a special family dinner, this dish is sure to be the star of the table!