Grilled Strip Loin Steak With Bacon Chimichurri: A Chef’s Take

The sizzle of a steak hitting a hot grill, the fragrant smoke curling upwards, and the camaraderie of friends gathered around a table – these are the moments I cherish most. One summer, while catering a backyard barbecue, I experimented with a bacon-infused chimichurri to elevate a simple grilled strip loin. The reaction was instantaneous: gasps of delight, requests for the recipe, and the satisfying hum of happy diners. It was a game-changer, transforming a familiar classic into something truly unforgettable.

Recipe Overview

• Prep Time: 20 minutes (plus 4 hours marinating)
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Servings: 8
• Dietary Type: Gluten-Free (ensure gluten-free bacon and vinegar are used)

Ingredients

• 8 garlic cloves, smashed
• 4 fresh thyme sprigs, coarsely chopped
• 2 rosemary sprigs, coarsely chopped
• 1 cup dry red wine (recommend a Chilean Cabernet)
• 1 medium red onion, very finely chopped
• 2 tablespoons olive oil
• 8 beef strip steaks
• Salt & pepper, to taste
• For the Chimichurri:
  • 4 garlic cloves, quartered (remove middle germ)
  • 1⁄2 cup parsley, packed
  • 1⁄2 cup oregano leaves, packed
  • 1⁄4 cup rice vinegar
  • 1 lemon, juice of
  • 1 cup olive oil
  • Salt & pepper, to taste
  • 1⁄2 lb bacon

Equipment Needed

• Large shallow dish or ziplock bag
• Food processor
• Large skillet
• Paper towels
• Grill
• Cutting board
• Serving bowl

Instructions

1. Marinate the Steak: In a large, shallow dish (or large ziplock bag), combine the smashed garlic, chopped thyme, chopped rosemary, red wine, finely chopped red onion, and olive oil. Add the beef strip steaks and turn to coat thoroughly with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours or overnight for maximum flavor infusion.

2. Prepare the Chimichurri Base: While the steak marinates, prepare the chimichurri. In a food processor, pulse the quartered garlic cloves, packed parsley, packed oregano leaves, rice vinegar, lemon juice, and olive oil until the herbs are finely pureed. Scrape the mixture into a bowl and season generously with salt and pepper. Taste and adjust seasonings as needed. The flavor should be bright, herbaceous, and slightly tangy.

3. Cook the Bacon: In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes per batch. Be careful not to overcrowd the pan, as this will steam the bacon instead of crisping it. Drain the cooked bacon on paper towels to remove excess grease. Once cool enough to handle, finely chop the bacon. Set aside.

4. Prepare the Grill: Light your grill and allow it to heat up to high heat. Ensure the grates are clean to prevent the steaks from sticking.

5. Grill the Steaks: Remove the strip steaks from the marinade and pat them dry with paper towels. This will help them develop a good sear. Season the steaks generously with salt and pepper on both sides. Grill the steaks over high heat until charred all over, about 7-8 minutes per side for medium-rare. Adjust cooking time based on your desired level of doneness. Use a meat thermometer to ensure accurate cooking. Medium-rare is around 130-135°F (54-57°C).

6. Rest the Steaks: Transfer the grilled steaks to a cutting board and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

7. Finish the Chimichurri: While the steaks are resting, heat the bacon fat in the skillet you used to cook the bacon. Keep about 2 tablespoons of the fat in the pan, discarding the rest. Add the prepared chimichurri to the skillet and bring to a simmer over high heat. Cook for about a minute, stirring constantly, until the chimichurri is heated through and fragrant. Remove from the heat and stir in the chopped, cooked bacon.

8. Slice and Serve: Carve the rested steaks crosswise into thick slices, against the grain, for maximum tenderness. Arrange the sliced steak on a serving platter and generously spoon the bacon chimichurri over the top. Serve immediately.

9. Wine Pairing: Serve with a Chilean Cabernet Sauvignon, which echoes the herbal marinade for these flavorful steaks.

Expert Tips & Tricks

• Don’t skip the marinade: The marinade not only adds flavor but also helps to tenderize the steak.
• Sear it well: A good sear is crucial for developing that delicious crust on the outside of the steak. Make sure your grill is hot enough.
• Use a meat thermometer: This is the most accurate way to ensure your steak is cooked to your desired doneness.
• Rest, rest, rest: Don’t skip the resting period! This allows the juices to redistribute, resulting in a more tender steak. Tent loosely with foil to keep warm.
• Bacon Chimichurri Versatility: Don’t limit this chimichurri to just steak. It’s fantastic on grilled chicken, fish, or even roasted vegetables.
• Garlic Germ Removal: Removing the green germ from the garlic clove before processing reduces bitterness in the chimichurri.

Serving & Storage Suggestions

Serve the grilled strip loin steak with bacon chimichurri immediately after slicing. It’s best enjoyed hot. Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The chimichurri can also be stored separately in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or oven. Do not microwave, as this can make it tough. The chimichurri can be reheated gently in a saucepan or served cold. This is not a dish suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1059 kcal	N/A
Total Fat	84.7g	130%
Saturated Fat	25.2g	125%
Cholesterol	234.7mg	78%
Sodium	381.1mg	15%
Total Carbohydrate	8.2g	2%
Dietary Fiber	2.8g	11%
Sugars	1.2g	N/A
Protein	59.2g	118%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Chimichurri: Add a pinch of red pepper flakes to the chimichurri for a touch of heat.
• Herb Variations: Experiment with different herbs in the chimichurri, such as cilantro or mint.
• Vinegar Swap: If you don’t have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar.
• Steak Options: While strip loin is excellent, this recipe works well with other cuts like ribeye or flank steak. Adjust cooking times accordingly.
• Bacon Alternative: Pancetta can be used in place of bacon.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than 4 hours?
A: Yes, you can marinate the steak overnight for even more flavor. Just be sure to not marinate it for more than 24 hours, as the acidity in the marinade can start to break down the meat and make it mushy.

Q: What is the best way to check if my steak is cooked to the right doneness?
A: The best way is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. For medium-rare, aim for 130-135°F (54-57°C).

Q: Can I make the chimichurri ahead of time?
A: Yes, you can make the chimichurri a day or two in advance. Store it in an airtight container in the refrigerator. The flavors will meld together even more over time.

Q: What if I don’t have a grill?
A: You can cook the steak in a cast-iron skillet on the stovetop. Heat the skillet over high heat until it’s very hot, then sear the steak on both sides until cooked to your desired doneness. You can also broil the steak in the oven.

Q: What side dishes pair well with this steak?
A: Grilled asparagus, roasted potatoes, or a simple green salad are all great choices. Creamy polenta or mashed cauliflower would also complement the rich flavors.

Final Thoughts

This Grilled Strip Loin Steak with Bacon Chimichurri is more than just a recipe; it’s an invitation to create memorable moments around the table. The combination of perfectly grilled steak, vibrant chimichurri, and smoky bacon is a symphony of flavors that will delight your senses. Don’t be afraid to experiment with the recipe and make it your own. Whether you’re hosting a summer barbecue or simply looking for a delicious and impressive meal, this dish is sure to be a hit. I encourage you to try it, share your feedback, and perhaps pair it with a crisp Sauvignon Blanc for the perfect culinary experience. Enjoy!