Chuletón a la Parrilla con Chimichurri (Grilled T-Bone Steak)
Why this recipe works
- Bold grilled flavour: A very hot grill gives the steak a strong char while keeping the preparation simple.
- Sharp, herby balance: Red wine vinegar and parsley cut through the richness of the beef, while garlic, oregano and smoked paprika add savoury depth.
- Simple steak method: The workflow is straightforward: season, grill, rest, slice and finish with sauce and flaky salt.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the steak rest fully after grilling so the juices settle before it is cut off the bone and sliced.
- Serve while warm: Chuletón is best served soon after resting, with the chimichurri spooned over just before eating.
Ingredient notes
- Choose a thick bone-in steak: A thick T-bone is better suited to high-heat grilling because it can develop a charred crust without overcooking too quickly.
- Balance the chimichurri: If the sauce tastes too sharp, add a little more olive oil; if it feels flat, add a touch more vinegar and sea salt.
- Use flaky salt to finish: Finishing with sea salt flakes gives clean seasoning and a pleasant crunch on the sliced steak.
Common mistakes
- Starting with a cool grill: The grates need to be very hot before the steak goes on, otherwise the outside will brown slowly rather than char properly.
- Slicing too soon: Cutting straight after grilling can make the steak lose more juices on the board.
- Moving the steak too much: Leave it in place once it hits the grill and turn it only once for a better crust.
Serving ideas
- Serve with potatoes or greens: Crisp potatoes, grilled vegetables or a simple green salad work well with the rich steak and sharp herb sauce.
- Pair with robust red wine: A structured Spanish red is a natural match for charred beef and smoky paprika.
- Keep extra chimichurri at the table: Serve any remaining sauce separately so diners can add more acidity and herbs to taste.
Equipment you'll need
Ingredients
Instructions
- Finely chop the fresh parsley and peel and finely chop the garlic. In a mixing bowl, stir together the parsley, garlic, dried oregano, smoked paprika, red wine vinegar and extra virgin olive oil until glossy. Set aside at room temperature while you grill the steak.
- Heat the barbecue grill to high and let the grates get very hot. Pat the beef t-bone steak dry, then season all over with half the sea salt flakes. Grill for 4 to 6 minutes per side, turning once, until well charred outside and the centre reaches your preferred doneness.
- Transfer the steak to a cutting board and rest for 8 to 10 minutes. Slice the meat off the bone and cut across the grain, then arrange on a warm plate. Spoon over the chimichurri and finish with the remaining sea salt flakes to taste.
Recipe notes
Tips
- For the best crust, keep the grill very hot and avoid moving the steak around; turn it only once.
- If cooking for anyone who is pregnant, elderly, or immunocompromised, cook the steak until well done and piping hot throughout.
Substitutions
- Replace red wine vinegar with sherry vinegar for a rounder, more Spanish-style tang.
- Replace dried oregano with fresh parsley for a softer, greener chimichurri.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly and refrigerate in a sealed container. Reheat sliced steak gently in a frying pan with a splash of extra virgin olive oil until just warmed through, and keep the chimichurri separate; bring it to room temperature before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
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