Make Summertime grilling easy and fun with this recipe for Easy Herb Crusted Steak + Chimichurri with Dorot using their fresh frozen herbs and garlic!
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 week I used Dorot’s fresh frozen pre-portioned herbs and garlic to create this grilled easy Herb Crusted Steak + Chimichurri recipe and it was a huge time saver!
The Taste Of Summer In A Tiny Cube
Dorot’s products made the whole process of making this recipe 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 (and steak marinade) I’ve ever made!
This was my first time using Dorot’s but it won’t be my last. Honestly, I normally wouldn’t buy frozen herbs (and especially not garlic) because of a preconceived notion that frozen isn’t as good as fresh. Well, I’m ashamed to admit I was wrong.
I tried Dorot’s chopped basil, chopped cilantro, and crushed garlic and all three tasted exactly like I bought them fresh and cut them all up myself. The flavors 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 them into those cute little cubes and flash freeze them within 90 minutes of harvest time!
I can see how having Dorot’s in my freezer will 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!!!
Dorot’s cubes are much more flavorful than dried herbs and I’ll be substituting them whenever possible in recipes that call for dried. There’s a variety of other flavors in addition to the cilantro, basil, and garlic, like ginger, dill, parsley, sautéed onions, and chopped chilies. If you find the chopped chilies in your local store, feel free to use them in place of the cherry peppers in this chimichurri.
Easy Herb Crusted Steak
Everyone loved the flavor of this easy herb crusted steak so much and it was gone in a matter of minutes. I love how the cilantro and basil flavors in the marinade complemented the beef, and this recipe already has a place in my summer grilling rotation. I also can’t get over the convenience of the pre-portioned cubes and it makes me excited to try more of Dorot’s products in other recipes! I’m going to bring a bunch of them on a camping trip in two weeks to see what kind of cooking inspiration I can find in the woods. Now that’s going to be some glamping!
Plan a special, yet effortless dinner for the family with this Easy Herb Crusted Steak + Chimichurri with Dorot. Look up where you can find Dorot’s at a store near you and happy grilling!
- 2 pounds of your favorite grilling steak, 1½ 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 ½ lime
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dry mustard
- 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.
- 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: 125F degrees for rare, 130-135F for medium rare, 140F for medium, and 155F for well done.
- 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.
- 6 cubes Dorot chopped cilantro, thawed
- 4 cubes Dorot chopped basil, thawed
- 2 cubes Dorot crushed garlic, thawed
- ⅓ cup olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lime juice, about ½ lime
- 2 teaspoons hot or mild cherry peppers, minced
- 1 teaspoon salt
- 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.
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