Porterhouse Steaks with Carrot Top Chimichurri

from Cedar + Salt

There is nothing better than a gorgeous grass-fed Comox Valley steak grilled to perfection, except perhaps one topped with this deeply satisfying and easy-to-make sauce. I decided to try making this with the fresh green fronds from our CSA carrots instead of parsley as it seemed a shame to snap all that goodness off and just toss it in the compost. The results were earthy and delicious.



½ cup extra virgin olive oil

2 Tbsp apple cider vinegar

1 cup finely chopped fresh carrot fronds

3-4 cloves garlic, minced

¼ cup finely chopped mint leaves

1 tsp flaked sea salt

Cracked black pepper

1-2 tsp chili flakes (optional)


½ cup extra virgin olive oil

1/3 cup coconut aminos

2 Tbsp lemon juice

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

1 tsp cracked black pepper


4 (each 1-inch thick) bone-in porterhouse steaks

Flaked sea salt, for serving


To make the chimichurri, place the oil and vinegar in a bowl and add the carrot fronds, garlic, mint, salt, a pinch of pepper, and chili flakes (if using). Stir to combine. Let sit for at least 1 hour to release all the flavours into the oil.

To prepare the steak, combine the marinade ingredients in a large casserole dish. Add the steaks and coat thoroughly. Cover and marinade the steaks in the refrigerator overnight, being sure to flip them a few times to let the marinade soak in.

Remove the steaks from the fridge at least 30 minutes before you’re ready to cook them. Heat a grill or cast-iron pan to medium-high heat. Grill or fry the steaks to your preferred doneness. Remove from the heat and let rest for at least 5 minutes.

Serve with a light sprinkling of salt and a generous dollop of chimichurri. 

Serves 4

Nada’s Tips & Tricks: You can use both the marinade and chimichurri on other cuts of steak. Of course, the hungry folk around the table will appreciate the porterhouse!

Recipe by DL Acken and Emily Lycopolus from Cedar and Salt, copyright © 2019 by DL Acken and Emily Lycopolus. Reprinted with permission of TouchWood Editions https://www.touchwoodeditions.com/book/cedar-and-salt/