Steak and Chimichurri Garlic Bread
Steak and Chimichurri Garlic Bread
Ingredients
For the Steak and Garlic Bread
- 2 NY Strip steaks
- as needed dry-aged steak seasoning
- 1 Italian loaf
- 1/2 cup garlic butter
- as needed mozzarella cheese, shredded
- as needed Parmesan cheese, grated
For the Chimichurri
- 1/2 red onion, diced
- 3 tablespoons parsley, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon garlic, minced
- 1/4 cup olive oil
- 1 tablespoon red pepper chili flakes
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
Instructions
- 1
Light your grill coals and allow them to heat until they are glowing and covered in a light ash. While the coals are heating, prepare all the ingredients for the chimichurri.
⏱️ 10 min
- 2
Generously season both sides of the NY Strip steaks with dry-aged steak seasoning.
⏱️ 2 min
- 3
Place the seasoned steaks over the hot coals. Cook until the internal temperature reaches 120-125°F for medium-rare, flipping once halfway through cooking to achieve good char marks on both sides. This typically takes 3-5 minutes per side depending on steak thickness and grill heat.
⏱️ 8 min
- 4
Remove the cooked steaks from the grill and place them on a cutting board or plate. Tent loosely with foil and allow them to rest for at least 10 minutes. This resting period is crucial for juicy steaks.
⏱️ 10 min
- 5
While the steaks are resting, combine all chimichurri ingredients in a medium bowl: diced red onion, chopped parsley, chopped cilantro, minced garlic, olive oil, red pepper chili flakes, red wine vinegar, and salt. Mix thoroughly until well combined.
⏱️ 5 min
- 6
Preheat your oven broiler. Slice the Italian loaf in half lengthwise. Generously slather the cut sides of the bread with garlic butter. Place the bread halves, cut-side up, on a baking sheet. Broil for 2-3 minutes, or until the garlic butter is bubbly and the edges of the bread are lightly golden brown.
⏱️ 3 min
- 7
Remove the partially broiled garlic bread from the oven. Evenly layer a generous amount of shredded mozzarella cheese over the bread. Spoon a portion of the prepared chimichurri over the mozzarella, then sprinkle with grated Parmesan cheese. Return the garlic bread to the broiler and cook for another 2-4 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 4 min
- 8
Once the steaks have rested, slice them into strips, then dice them into bite-sized cubes.
⏱️ 3 min
- 9
Carefully transfer the finished garlic bread to a large cutting board. Evenly distribute the diced steak pieces over the cheesy chimichurri garlic bread. Garnish with a little extra chimichurri and grated Parmesan cheese, as desired. Cut each half of the garlic bread into 4-5 pieces and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak and Chimichurri Garlic Bread
For the Steak and Garlic Bread
- 2 NY Strip steaks
- as needed dry-aged steak seasoning
- 1 Italian loaf
- 1/2 cup garlic butter
- as needed mozzarella cheese, shredded
- as needed Parmesan cheese, grated
For the Chimichurri
- 1/2 red onion, diced
- 3 tablespoons parsley, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon garlic, minced
- 1/4 cup olive oil
- 1 tablespoon red pepper chili flakes
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
Instructions
- 1
Light your grill coals and allow them to heat until they are glowing and covered in a light ash. While the coals are heating, prepare all the ingredients for the chimichurri.
⏱️ 10 min - 2
Generously season both sides of the NY Strip steaks with dry-aged steak seasoning.
⏱️ 2 min - 3
Place the seasoned steaks over the hot coals. Cook until the internal temperature reaches 120-125°F for medium-rare, flipping once halfway through cooking to achieve good char marks on both sides. This typically takes 3-5 minutes per side depending on steak thickness and grill heat.
⏱️ 8 min - 4
Remove the cooked steaks from the grill and place them on a cutting board or plate. Tent loosely with foil and allow them to rest for at least 10 minutes. This resting period is crucial for juicy steaks.
⏱️ 10 min - 5
While the steaks are resting, combine all chimichurri ingredients in a medium bowl: diced red onion, chopped parsley, chopped cilantro, minced garlic, olive oil, red pepper chili flakes, red wine vinegar, and salt. Mix thoroughly until well combined.
⏱️ 5 min - 6
Preheat your oven broiler. Slice the Italian loaf in half lengthwise. Generously slather the cut sides of the bread with garlic butter. Place the bread halves, cut-side up, on a baking sheet. Broil for 2-3 minutes, or until the garlic butter is bubbly and the edges of the bread are lightly golden brown.
⏱️ 3 min - 7
Remove the partially broiled garlic bread from the oven. Evenly layer a generous amount of shredded mozzarella cheese over the bread. Spoon a portion of the prepared chimichurri over the mozzarella, then sprinkle with grated Parmesan cheese. Return the garlic bread to the broiler and cook for another 2-4 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 4 min - 8
Once the steaks have rested, slice them into strips, then dice them into bite-sized cubes.
⏱️ 3 min - 9
Carefully transfer the finished garlic bread to a large cutting board. Evenly distribute the diced steak pieces over the cheesy chimichurri garlic bread. Garnish with a little extra chimichurri and grated Parmesan cheese, as desired. Cut each half of the garlic bread into 4-5 pieces and serve immediately.
⏱️ 5 min