GRILLED BEEF AND VEAL CHOPS WITH CHIMICHURRI

Enjoy tender beef and veal chops marinated in vibrant chimichurri sauce, grilled to perfection and served with melting butter for a flavorful and juicy steak experience.

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🥣 Ingredients

• 5 beef and veal chops (e.g., 2 beef, 3 veal)
• 1 serving chimichurri sauce
• 5 small cubes butter (for serving)

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Instructions

1. Marinate the Meat

• Rinse chops well and pat dry with paper towels.
• Pour about half the chimichurri sauce over the meat.
• Massage the marinade evenly into the chops by hand to fully coat them.
• Refrigerate for 2–4 hours.

1. Bring to Room Temperature

• Remove meat from fridge at least 1 hour before grilling to allow it to reach room temperature.

1. Preheat Grill

• Heat your grill—either a grill pan or charcoal grill.

1. Grill the Chops

• Pat marinade off chops lightly with paper towels to prevent flare-ups.
• Place chops on high heat grill and sear for 2 minutes per side to seal in juices.

1. Continue Cooking

• Charcoal Grill: Move chops to grill edges away from direct heat and cook for 7–10 minutes per side for beef, or 5 minutes per side for veal.
• Grill Pan: Reduce heat to low and continue cooking, or transfer chops to a 200°C oven for 15–20 minutes.

1. Rest the Meat

• Remove chops from heat, cover loosely with aluminum foil, and rest for at least 10 minutes.

1. Serve

• Serve each chop with a small cube of butter on top and extra chimichurri sauce on the side.

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💡 Tips

• Patting the marinade off before grilling helps prevent burning.
• Resting meat after cooking retains juices and improves tenderness.
• Adjust grilling times based on chop thickness and personal doneness preference.
• Use high-quality chimichurri for a fresh, zesty flavor boost.

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📝 Final Thoughts

Grilled beef and veal chops with chimichurri offer a mouthwatering combination of smoky, herbaceous, and buttery flavors. This straightforward yet impressive recipe is ideal for summer barbecues or special dinners.