Grilled Black Angus Striploins with Chimichurri Sauce

Yield: 2 servings.


  • Chimichurri Sauce
  • 1/3 cup roughly chopped fresh parsley
  • 2 tbsp. roughly chopped fresh coriander
  • Grated zest of one lemon
  • 4 garlic cloves, minced
  • Pinch of red chile flakes, or to taste
  • 1/3 cup extra virgin olive oil
  • Juice of 1/2 lemon to 1 lemon
  • Coarse salt and freshly cracked black pepper, to taste 


  1. Add parsley, coriander, lemon zest, garlic and chile flakes, olive oil, juice of ½ lemon and salt and pepper to food processor. Pulse until well combined. Alternatively, use mortar and pestle to combine. Taste for seasoning. For a tangier sauce, add more lemon juice. For less tangier sauce, add more olive oil. Cover and set aside. Makes about 1 cup.
  2. Grilled Black Angus Striploins
  3. 2 Black Angus striploins (each about 8 to 10 ounces)
  4. Coarse salt and freshly cracked black pepper, to taste
  5. Grilled veggies, such as peppers and onions, for serving (optional)
  6. Brush grill well to clean. Preheat grill on high. Carefully wipe grill with vegetable oil.
  7. Season steaks with salt and pepper. Add 2 tbsp. of chimichurri sauce into small bowl. Brush steaks with 2 tbsp. of the chimichurri sauce. Reserve the remaining sauce to serve with the steaks.
  8. Grill steaks about 4 to 5 minutes on each side, for medium rare. Alternatively, cook until desired doneness. Serve steaks with 1 tbsp. of Chimichurri sauce and grilled veggies. Refrigerate any remaining chmichurri sauce.