Smoky Bacon Chimichurri Grilled Strip Loin Steak
This flavorful dish elevates the classic grilled strip loin steak with a vibrant South American chimichurri, enhanced by the savory twist of crispy bacon. Perfect for summer grilling, this recipe infuses tender beef with aromatic herbs and a hint of acidity from fresh lemon and vinegar, making every bite a delightful experience. The steak marinated in a rich blend of red wine, garlic, and fresh herbs is grilled to perfection, while the bacon chimichurri adds a smoky richness that complements the steak beautifully. Serve with your favorite sides for a memorable meal with friends and family, paired ideally with a robust Chilean Cabernet that echoes the dish's herbaceous notes.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Garlic cloves, smashed
8 (smashed)
Fresh thyme sprigs, coarsely chopped
4 (coarsely chopped)
Rosemary sprigs, coarsely chopped
2 (coarsely chopped)
Dry red wine
1 cup (recommend a Chilean Cabernet)
Red onion, very finely chopped
1 medium (very finely chopped)
Olive oil
2 tablespoons
Beef strip steaks
8
Salt & pepper
to taste
Garlic cloves, quartered
4 (remove middle germ)
Parsley, packed
1/2 cup (packed)
Oregano leaves, packed
1/2 cup (packed)
Rice vinegar
1/4 cup
Lemon, juice of
1 (juiced)
Olive oil
1 cup
Salt & pepper
to taste
Bacon
1/2 lb (cooked and finely chopped)
Instructions
1
Begin by marinating the steak. In a large, shallow dish or a ziplock bag, mix the smashed garlic, chopped thyme, chopped rosemary, dry red wine, finely chopped red onion, and olive oil. Add the beef strip steaks to the marinade, ensuring they are fully coated. Cover the dish or seal the bag, then refrigerate for a minimum of 4 hours (overnight is best for deeper flavor).
2
Next, prepare the chimichurri sauce. In a food processor, combine quartered garlic, packed parsley, packed oregano leaves, rice vinegar, lemon juice, and olive oil. Pulse until the herbs are finely pureed. Transfer the mixture to a bowl and season generously with salt and pepper to taste.
3
Cook the bacon in a large skillet over moderate heat. Fry the bacon until crisp, about 8 minutes, cooking in two batches if necessary. Drain the crispy bacon on paper towels and let it cool before finely chopping it. Carefully pour out all the excess bacon fat from the skillet, leaving about 2 tablespoons in the pan.
4
Light your grill to high heat. Remove the marinated steaks from the refrigerator, discarding the marinade. Season the steaks with salt and pepper on both sides. Grill the steaks for about 7 - 8 minutes on each side, or until they are nicely charred and cooked to your preference. Transfer the steaks to a cutting board, allowing them to rest for 5 minutes.
5
While the steaks rest, heat the reserved bacon fat in the skillet over medium heat. Add the prepared chimichurri sauce to the skillet and heat just until it simmers. Remove the skillet from the heat and stir in the chopped bacon.
6
To serve, carve the grilled steaks into thick slices and arrange them on a platter. Drizzle the warm bacon chimichurri sauce generously over the steak slices. Serve immediately with your choice of sides, and enjoy with a glass of Chilean Cabernet.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Bacon Chimichurri Grilled Strip Loin Steak?
It is a flavorful dish featuring grilled beef strip loin marinated in red wine and herbs, topped with a vibrant South American chimichurri sauce enhanced with crispy bacon.
What cut of beef is used in this recipe?
This recipe specifically calls for beef strip loin steaks.
How long should the steaks marinate?
The steaks should marinate for a minimum of 4 hours, though overnight is recommended for the deepest flavor.
What are the main components of the marinade?
The marinade consists of smashed garlic, chopped thyme, chopped rosemary, dry red wine, finely chopped red onion, and olive oil.
What herbs are in the chimichurri sauce?
The chimichurri sauce uses fresh parsley and oregano leaves.
How is the chimichurri sauce prepared?
The sauce is made by pulsing garlic, parsley, oregano, rice vinegar, lemon juice, and olive oil in a food processor until finely pureed.
How long should the bacon be cooked?
The bacon should be fried over moderate heat for about 8 minutes until it is crisp.
What should I do with the bacon fat?
You should drain the excess fat but reserve about 2 tablespoons in the skillet to heat the chimichurri sauce later.
At what temperature should the grill be set?
The grill should be lit to high heat.
How long should the steaks be grilled?
Grill the steaks for approximately 7 to 8 minutes on each side until charred and cooked to your preference.
Should the steaks rest after grilling?
Yes, the steaks should rest on a cutting board for 5 minutes after being removed from the grill.
How is the bacon integrated into the sauce?
The crispy bacon is finely chopped and stirred into the chimichurri sauce after the sauce has been simmered in reserved bacon fat.
Is the chimichurri sauce served hot or cold?
In this recipe, the sauce is heated in a skillet until it simmers and then drizzled warm over the steak slices.
What wine is recommended for pairing?
A robust Chilean Cabernet is recommended to complement the herbaceous notes of the dish.
How many garlic cloves are needed in total?
The recipe uses 12 garlic cloves in total: 8 for the marinade and 4 for the chimichurri sauce.
What kind of vinegar is used in the sauce?
Rice vinegar is used to provide acidity to the chimichurri.
How should the steaks be sliced for serving?
The grilled steaks should be carved into thick slices and arranged on a platter.
Should the marinade be kept after use?
No, the marinade should be discarded once the steaks are removed for grilling.
What does the lemon juice add to the recipe?
The lemon juice adds a hint of fresh acidity that balances the richness of the steak and bacon.
What is the preparation for the garlic in the sauce?
The garlic for the sauce should be quartered and have the middle germ removed before processing.
How much bacon is required for this recipe?
The recipe calls for 1/2 pound of bacon.
Can I use any red wine for the marinade?
While any dry red wine works, the recipe specifically suggests a Chilean Cabernet.
What kind of onion is used?
One medium red onion, very finely chopped, is used in the steak marinade.
How much olive oil is needed for the sauce?
One cup of olive oil is used for the chimichurri sauce.
What gives the dish its smoky flavor?
The smoky flavor comes from both the charred grilled steak and the addition of crispy bacon to the sauce.
Is this recipe suitable for outdoor entertaining?
Yes, it is described as perfect for summer grilling and sharing with friends and family.
Should I season the meat before grilling?
Yes, season the steaks with salt and pepper on both sides after removing them from the marinade.
What is the origin of the chimichurri sauce mentioned?
The recipe describes it as a vibrant South American sauce.
How many steaks does this recipe serve?
The recipe includes 8 beef strip steaks.
What should I do if the bacon fat is too much?
Carefully pour out all excess fat from the skillet, leaving only the 2 tablespoons needed for heating the sauce.