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–+ servings
Two grilled strip steaks with perfect grill marks served with green herb board sauce on a dark plate

Grilled Strip Steaks with Board Sauce

Grilled strip steaks seasoned with salt, pepper, and garlic, grilled over high heat with a flip every minute for an even crust, rested directly on a chimichurri-style board sauce made from parsley, cilantro, garlic, shallot, red wine vinegar, lemon, and olive oil, then sliced and tossed through the sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Argentinian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 3 strip steaks about 8 oz each
  • Salt, pepper, garlic to taste or your favorite steak seasoning
Board Sauce
  • 1 cup fresh parsley finely chopped
  • 0.25 cup fresh cilantro chopped
  • 3-4 cloves garlic minced
  • 1 small shallot finely minced
  • 2 tbsp red wine vinegar
  • Juice of 1 lemon
  • 0.5 cup olive oil
  • 1 tsp red pepper flakes
  • Salt and black pepper to taste

Equipment

  • Grill
  • Instant-Read Thermometer
  • Large cutting board

Method
 

  1. Pat steaks dry. Season with salt, pepper, and garlic on all sides. Let sit at room temperature 20-30 minutes.
  2. Hand-chop parsley, cilantro, garlic, and shallot. Combine with red pepper flakes, red wine vinegar, lemon juice, olive oil, salt, and pepper. Let sit while steaks cook.
  3. Grill steaks over high heat, flipping every minute for 8-10 minutes total. Pull at 128°F for medium-rare.
  4. Spread board sauce across a cutting board. Place hot steaks directly on top and rest 5-10 minutes.
  5. Slice against the grain. Toss slices through the board sauce so every piece is coated. Serve from the board.

Notes

Flip every minute: Frequent flipping builds a more even crust and produces a consistent medium-rare interior from edge to edge.
Hand chop the sauce: A food processor turns the herbs into pesto. Keep it rustic with visible pieces of parsley, garlic, and shallot.
Rest on the sauce: The hot steaks warm the garlic, the juices bleed into the herbs and oil, and the two merge into one concentrated flavor pool.
Toss after slicing: Slicing through the sauce coats the cut faces. Tossing ensures every piece is evenly covered on all sides.

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