Grilled Strip Loin Steak with Bacon Chimichurri
Elevate your steak night with this Grilled Strip Loin Steak with Bacon Chimichurri—a mouthwatering combination of perfectly charred strip loin steaks and a smoky, herbaceous topping. The robust flavors of crispy bacon, fresh parsley, and cilantro blend seamlessly with zesty red wine vinegar and a touch of heat from red pepper flakes, creating a chimichurri sauce that’s bold and irresistible. Simple seasoning and a quick grill on high heat yield juicy, tender steaks cooked to your desired doneness, while the bacon chimichurri adds a gourmet flair that will impress any guest. Ready in just 40 minutes, this restaurant-quality dish is perfect for a special dinner or summer barbecue, pairing beautifully with roasted vegetables or garlic mashed potatoes.
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Recipe Information
Ingredients
- 2 pieces Strip loin steaks
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly cracked
- 1 teaspoon Garlic powder
- 4 pieces Bacon slices
- 1 cup Fresh parsley, finely chopped
- 0.5 cup Fresh cilantro, finely chopped
- 2 tablespoons Red wine vinegar
- 2 cloves Garlic cloves, minced
- 0.5 teaspoon Red pepper flakes
- 0.25 cup Extra virgin olive oil
Instructions
Preheat your grill to high heat (approximately 450-500°F). Clean and oil the grates.
Pat the strip loin steaks dry with paper towels. Brush both sides with olive oil, then season generously with salt, freshly cracked black pepper, and garlic powder. Let the steaks rest at room temperature while you prepare the chimichurri.
In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble or finely chop the bacon.
In a medium bowl, combine the finely chopped parsley, cilantro, crumbled bacon, red wine vinegar, minced garlic, red pepper flakes, and extra virgin olive oil. Stir until well combined. Adjust seasoning with salt and pepper to taste. Set aside.
Place the seasoned strip loin steaks on the grill. Grill each side for 4-5 minutes for medium-rare, or longer for your desired level of doneness. Use an instant-read thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the grilled strip loin steaks with a generous spoonful of the bacon chimichurri on top or on the side. Pair with your favorite side dishes and enjoy!
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 5.0 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3662 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
