Porterhouse with Chimichurri

What in the world is chimichurri? This etymology for chimichurri on Wikipedia was amusing. I don't know if it's true. But I do know that it's great with beef.

The recipe for chimichurri was easy. I just used what I found here at epicurious.com

• 1 cup packed fresh Italian parsley (I used whatever was in the produce section--country of origin unknown)
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup packed fresh cilantro
• 2 garlic cloves
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

The recipe calls for you to puree it. I just chopped all the dry ingredients and mixed in the wet.

The porterhouse recipe from Cook's Illusrated Guide to Grilling and Barbecue recommends cooking the fillet mignon portion of the porterhouse over indirect heat while the strip cooks over direct heat. I wasn't sure exactly how to accomplish this. I have a cracked pizza stone (a wedding present that was lost in the pursuit of expanding my grilling knowledge). I dropped a shard of it onto the coals. Can you see it in there?

Don't these look good?

So here you can see that I was trying to keep the fillet portions over the pizza stone to keep them from cooking too quickly.

Mmmm.

Alright. What's all this? Well the white thing is a turkey burger with cheese and cranberries from Fresh Market. The rest of this are a result of the fact that the steaks were done in the center portions of each cut. But up against the bone they were still basically raw. Ew. So what began with two porterhouse cuts finished with 2 fillets and 2 strips--and 2 bones.  It still tasted really flippin' good.

I don't use chimichurri very often. In the past I've pureed it all together, but after having just coarse chopped like this at somebody else's house I thought I'd try it this way to. Either way, I'm a big fan. It's delicious and goes so very well with beef. I wish I knew what I'd do differently to pull off the porterhouse with more style next time. But hey. We ate well and it was yummy.