chefadora

Grilled Meat with Chimichurri Oil

c
@cocinero44
AmericanLunchDinnerMain CourseMeatDairy-FreeGluten-FreeNut-FreeNon-Vegetarian

This recipe is a straightforward guide to grilling meat to perfection, emphasizing the importance of a clean, hot grill and proper seasoning. The addition of chimichurri oil gives the meat a shiny, flavorful finish. Perfect for a quick yet elegant meal, this dish focuses on technique and presentation.

Grilled Meat with Chimichurri Oil recipe
Prep Time
5min
Cook Time
8min
Total Time
13min

Ingredients

2 Servings
(1 serving = 1 portion of grilled meat)

For the meat

  • meat (your choice of cut)
    meat (your choice of cut)
    2lb
  • neutral oil
    neutral oil
    2tbsp
  • coarse grilling salt
    coarse grilling salt
    1tbsp

For finishing

  • chimichurri oil
    chimichurri oil
    2tbsp
  • sea salt
    sea salt
    1pinch

How to make Grilled Meat with Chimichurri Oil

Grilling the meat

  1. Step 1

    Brush the meat with neutral oil and season with coarse grilling salt.

  2. Step 2

    Sear the meat on a grill that is very hot and clean.

  3. Step 3

    Once the desired doneness is reached, flip the meat to another section of the grill that is at the same temperature as the initial one.

  4. Step 4

    Remove any remaining coarse grilling salt from the surface of the meat.

  5. Step 5

    Once the desired doneness is achieved, remove the meat from the grill and let it rest for a few seconds.

Plating

  1. Step 1

    Plate the meat with the hottest side (the one just cooked) facing the diner.

  2. Step 2

    Brush the meat with chimichurri oil to give it a shiny finish.

  3. Step 3

    Sprinkle a pinch of sea salt over the meat to finish.

Nutrition (per serving)

Calories

0.0kcal

Protein

0.0g

Carbs

0.0g

Sugars

0.0g

Healthy Fat

0.0g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the grill is hot and clean before searing the meat for a neat and even sear.

  2. Do not move the meat while searing to achieve a proper crust.

  3. When flipping the meat, make sure the grill is just as hot and clean as it was initially.

  4. Let the meat rest for a few seconds after grilling to prevent juices from flooding the plate.

  5. If serving the meat without a side dish, decorate the plate to enhance the presentation.

FAQS

  1. What type of meat works best for this recipe?

    You can use any cut of meat you prefer, such as steak, pork chops, or chicken breast. Adjust the cooking time based on the thickness and type of meat.

  2. Why is it important to let the meat rest after grilling?

    Resting allows the juices to redistribute within the meat, ensuring it stays moist and flavorful when served.

  3. Can I use a different oil instead of neutral oil?

    Yes, you can use any oil with a high smoke point, such as avocado oil or grapeseed oil.

  4. What is chimichurri oil, and can I make it at home?

    Chimichurri oil is a flavorful blend of herbs, garlic, vinegar, and oil. You can easily make it at home by blending parsley, garlic, olive oil, red wine vinegar, and chili flakes.

  5. How do I know when the meat is done?

    Use a meat thermometer to check the internal temperature. For medium doneness, aim for 135-145°F (57-63°C).

Loading reviews...

c

@cocinero44

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Chefadora AiOur MissionHelp Centre
Explore
HomeSearchOur BlogsCollectionsOur AuthorsIngredientsRecipesAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy