Make Summertime grilling easy and fun with this recipe for Easy Herb Crusted Steak + Chimichurri using Dorot’s fresh frozen herbs and garlic!
This post is sponsored by Dorot , but my love and opinions of their products are all my own.
Easy Herb Crusted Steak with Sauce
There are two things I love doing all summer long: grilling all kinds of food and making lots of chimichurri sauce to go with it. Each week, I make a big batch of chimichurri sauce, ready for pouring over everything and anything that comes off of my grill.
This time, I used Dorot herb cubes and they made the whole process effortless because there was absolutely no chopping, no mess, and no cleanup! Just pop out a frozen cube, let it thaw for a few minutes, and it’s ready to go. Hands down the easiest and quickest chimichurri sauce recipe (and quick steak marinade) for this easy beef recipe I’ve ever made!
The flavors of these little cubes for the herb crusted steak were bold, bright, and downright tasty! Being a huge advocate of farm to table ingredients, I was impressed to find out they grow their own herbs and garlic. PLUS, they process and flash freeze them within 90 minutes of harvest time.
Having Dorot’s in my freezer will definitely make life convenient and easy when my fresh herbs have gone to the dark side of rottenness or I forget to grab them at the grocery store (which I do all the time). They have a two-year shelf life too so I can have multiple packs in my freezer and I never have to worry about running out of fresh herbs again. Yay me! AND they were quickly found in the frozen vegetable aisle at my one of my FAV stories in the universe, Whole Foods. Yay me again!!!
How to cook steak on the grill
It is my belief most steaks should be grilled to a perfect medium rare. To do this, preheat your gas grill on high for at least 10 minutes (or use a charcoal fire). It needs to be super hot before cooking the steaks. Place steaks on grill and cook until desired doneness below:
Rare: 115°–120°F
Medium Rare: 120°–125°F
Medium: 130°–135°F
Medium Well: 140°–145°F
Well Done: 150°F and above
Everyone loved the flavor of the denver steak cut I used for this easy herb crusted steak and it was gone in a matter of minutes. The cilantro and basil flavors in the marinade complemented the beef so well and this recipe already has a place in my friends’ summer grilling rotation. I’m going to bring a bunch of these herb cubes on our camping trip in two weeks to see what kind of cooking inspiration I can find in the woods.
Plan a special, yet effortless dinner for the family with this Easy Herb Crusted Steak + Chimichurri and happy grilling!
- 2 pounds of your favorite grilling steak , 1 1/2 inch thick
- 4 cubes Dorot chopped cilantro , thawed
- 3 cubes Dorot chopped basil , thawed
- 2 cubes Dorot crushed garlic , thawed
- 2 tablespoons balsamic vinegar
- 2 tablespoon reduced sodium organic Tamari or soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon olive oil
- 2 teaspoons fresh lime juice , about 1/2 lime
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
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In a large baking dish, combine the Dorot cilantro, basil, and garlic cubes, vinegar, soy sauce, Worcestershire sauce, olive oil, lime juice, black pepper, and dry mustard and stir well. Add the steak and turn over to coat both sides evenly in the marinade.
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Remove steaks from refrigerator at least 30 minutes before grilling so steak can come to room temperature. Preheat the grill on high for at least 10 minutes, remove the steaks from the marinade and place on the grill. Cook evenly on both sides, turning once, until internal temperature of steak registers:
Rare: 115°–120°F
Medium Rare: 120°–125°F
Medium: 130°–135°F
Medium Well: 140°–145°F
Well Done: 150°F and above
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Remove steak from the grill, place on a cutting board, and allow to rest for at least 5 minutes before cutting. Serve with the chimichurri sauce.
Recipe Video
- 6 cubes Dorot chopped cilantro , thawed
- 4 cubes Dorot chopped basil , thawed
- 2 cubes Dorot crushed garlic , thawed
- 1/3 cup olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lime juice , about 1/2 lime
- 2 teaspoons hot or mild cherry peppers , minced
- 1 teaspoon salt
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In a small bowl, combine all ingredients and stir well. Cover and set aside at room temperature for at least 2 hours, to allow flavors to meld. Serve at room temperature and store leftovers covered in the refrigerator.
I’ve always had a preconceived notion too that the frozen herbs were of inferior quality too so I always avoided them. So impressive that they grow their own herbs and freeze them so quickly. Plus, a 2 year shelf life? Though, I doubt they’d last that long cause I use herbs alllll the time. Love that there’s less wastage too. We’ve all been down that road where fresh herbs aren’t so fresh any more and that’s a shame.
This recipe looks SO good! But, I wouldn’t expect any less from you cause you are seriously the grill queen. I have to do what you do and make a big ol’ batch of this chimichurri sauce and use it on everythaaaang. A BIG high five to you too for a wicked video. That shot of you showing the steak on the grill makes me want to reach right through my screen. Awesome job !!!! Pinned. Have a wonderful weekend, girlie! XOXO
I totally believe it – frozen from fresh is amazing for herbs and produce. My mom used to be a sourcing agent for several German clients and a lot of the herbs would be frozen just like that. Always tasted great. Chris and I freeze our basil and mint at the end of summer, although when we do it it looks nothing like these nifty cubes:) That steak marinade … Love it when you grill for us Karrie!
I have to try these! These Dorot Herbs look great. They make cooking easy. That steak looks off the chain! I am drooling over the pics.
You sold me on the Dorot Herbs, Karrie. It’s going on my list for my next stop at Whole Foods. I’m all over the quality of freshness, the ease of use, and the 2 year shelf life of this product! The steak and chimichurri looks freaking amazing!! You are a grill master!
Just the words “herb crusted steak” have me drooling. I really need to find these pre-portioned packs in Canada!! I’m on the hunt….cheers!!
Such a beautiful piece of meat! grilled to perfection Karrie! So juicy!
I really need to look for these Dorot packages! It drives me nuts when I have to buy a bunch of some kind of herb for a tablespoon and the rest turns to slime in my fridge. This steak looks fantastic! And you didn’t tell me you made another video! That shot of flipping the steak is awesome you grilling queen! XO
I seriously wish I was there when you made this, Karrie. So pretty!
That chimichurri sauce looks amazing! I love how convenient those little frozen cubes look. I will need to give them a try.
That succulent steak is just bursting with juiciness. Mama wants a bite… Or the whole DANG THING!
Those little-frozen cubes are wonderful, Karrie. And that chimichurri sauce looks fantastic! PS: Loved your video.
I loved your video! I couldn’t stop from moving at the rhythm of the song! And if there is a meat I miss is a nice grilled steak! I have to show Loreto the video and the recipe, he’s going to love it! Beautiful BBQ summer recipe!
I was looking for something different to try making here and this is definitely it, never tried steak with herbs before. Looks amazing, hope it all goes well!
Thanks Diana and please let me know how it turns out for you!