🔥 Grilled Tomahawk Steak with Chimichurri Sauce 🔥 | Al Dante
🔥 Grilled Tomahawk Steak with Chimichurri Sauce 🔥
20 mins prepServes 2
Embrace the extraordinary flavors of this Grilled Tomahawk Steak perfectly paired with a vibrant and herby Chimichurri Sauce! A dish to leave your tastebuds tantalized and wanting more!
Preparation: Allow the steak to come to room temperature, rub it with olive oil, and generously season with Montreal steak seasoning or with salt and pepper.
Preheat Grill: Preheat your grill to high heat.
Grill the Steak: Place the steak on the hot grill and sear each side for about 5 minutes for medium-rare (130-135°F), or until it reaches your desired level of doneness (well-done 155-165°F). Before removing the steak, add a piece of butter and sprigs of rosemary and thyme and let sit for 5 minutes on the top shelf of the grill.
Resting Time: Let the steak rest for at least 10 minutes, cover in a foil before slicing to retain the juices.
Prepare Chimichurri Sauce: While the steak is resting, mix together all the chimichurri ingredients in a bowl.
Serving: Slice the steak against the grain and serve it drizzled with the chimichurri sauce.
