This Fire and Herb Steak Burger isn't your average backyard bite. Juicy steak takes center stage, topped with vibrant chimichurri and finished with a sweet-and-spicy peach habanero mayo that brings just the right amount of kick.
The fun part about this recipe, is that it's 3 in one and you can use any 3 parts to make more meals with! The steak pinwheel that we make the "meat" of the burger can also be served alone or paired with a side dish to complete a meal. The Peach Habanero Mayo can be used for sandwiches, wraps or other burgers you may love (like a smoked hamburger recipe)! Pair the chimichurri with Pork Loin Pinwheels, a New York Strip, lamb, or even topped over salmon or white fish like an Air Fryer Sea Bass.
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Making Homemade Chimichurri
Time is money! And using the Chimichurri Seasoning Mixture definitely saves time..side note: there's over 300+ servings per container!! But if you're ready to make your own, here's how.
Ingredients you'll need:
- ½ Shallot diced
- 4 Cloves Garlic minced
- 3 Sprigs Thyme chopped
- ½ Cup Parsley chopped
- ½ Cup Cilantro chopped
- 1 tablespoon Crushed Red Pepper Flakes
- 1½ teaspoon Salt
- 1 teaspoon Pepper
- ½ Cup Olive Oil
- ⅛ Cup Red Wine Vinegar
Instructions for Chimichurri:
Dice shallot and mince garlic. Rough chop cilantro, parsley and thyme. Add ingredients to a bowl with salt, pepper, red pepper flakes, oil and vinegar. Mix well.
Ingredients FOr Burger
- Skirt Steak
- Steak Seasoning - We used Shake That from The Flat Top King
- Provolone and Parmesan Cheese
- Minced Garlic
- Chimichurri Seasoning
- Olive Oil and Red Wine Vinegar
Ingredients for PEach Habanero Mayo
- Mayonnaise
- Peaches
- Habaneros
- Lime
- Garlic Cloves
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Preheat Charcoal Grill (looking for a temp around 400°F). Mix together Chimichurri Seasoning and Vinegar. Set aside for 30 minutes and then add in Olive Oil.
- Step 2: Prep Steak by patting it dry and seasoning both sides with Steak Seasoning.
- Step 3: Put minced garlic on top of the seasoning. Then, top with parmesan cheese and slices of provolone cheese.
- Step 4: Roll the steak into a pinwheel and tie with butchers twine.
- Step 5: Cut peaches in half and remove seed. Place peaches, habaneros and the steak pinwheel all on the grill. Note: Move charcoal to one side of the grill to create heat zones. Peaches and Habaneros go closer to the coals while placing the steak on the "cooler" side away from the coals.
- Step 6: Remove peaches and habanero once they soften, flipping them mid way through. Place them in the fridge to cool.
- Step 7: Once steak has reached a temp of 125°F, move the steak pinwheel to the hot side and sear it over the coals. Rotate it to sear all sides. Then, remove it from the grill and let it rest.
- Step 8: Prep for Mayo by removing the skin from peaches and removing the seeds and stem from habaneros.
- Step 9: In a blender or food processor, puree the mayo, habaneros, peaches, lime juice and minced garlic.
- Step 10: Remove butchers twine from steak pinwheel and slice into 1.5 inch steak patties. Place mayo on bottom bun, then steak, followed by chimichurri and a top bun.
Equipment and Supplies
- Charcoal Grill
- Food Processor - This is a 3 in 1 system for chopping, pureeing, blending and smoothie making. Any food processor or blender will work, but this one is my go-to!
- Butchers Twine
- Cheese Grater - I love my kitchen aid grater! It's easy to clean and comes with a measuring cup. Win win!
- Meater - Meat thermometers that can handle the high temps and Bluetooths right to your phone for easy monitoring.
Storage
Peach Habanero Mayo - Store in an airtight container for up to 7 days. Even though your store bought mayo lasts 3+ months, we've added fruits and veggies to this. So don't push the limit!
Steak Pinwheel - Good for 3-4 days. Allow it to cool before storing in an airtight container. Must be refrigerated within 2 hours from cooking.
Chimichurri - Once the seasoning is mixed with garlic, vinegar and oil, use within 3-4 days. Store in the refrigerator.
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More From the Grill
Video of Recipe
Recipe
Fire and Herb Steak Hamburger
Equipment
- Charcoal Grill or grill of choice
- Blender or Food Processor
- Butchers Twine
Ingredients
Chimichurri
- 2 Oz Chimichurri Mix
- 2 Oz Red Wine Vinegar
- 4 Oz Olive Oil
Steak
- 1 lb Skirt Steak
- 1½ tablespoon Steak Seasoning I used Shake That
- ½ Cup Parmesan Cheese shredded
- 4 Slices Provolone Cheese
- 1½ tablespoon Garlic minced
- 6 Hamburger Buns
Peace Habanero Mango
- 2 Habaneros
- 2 Peaches
- 1½ Cups Mayonnaise
- ½ Lime juiced
Instructions
- Preheat Charcoal Grill (looking for a temp around 400°F). Mix together Chimichurri Seasoning and Vinegar. Set aside for 30 minutes and then add in Olive Oil.
- Prep Steak by patting it dry and seasoning both sides with Steak Seasoning.
- Put minced garlic on top of the seasoning. Then, top with parmesan cheese and slices of provolone cheese.
- Roll the steak into a pinwheel and tie with butchers twine.
- Cut peaches in half and remove seed. Place peaches, habaneros and the steak pinwheel all on the grill. Note: Move charcoal to one side of the grill to create heat zones. Peaches and Habaneros go closer to the coals while placing the steak on the "cooler" side away from the coals.
- Remove peaches and habanero once they soften, flipping them mid way through. Place them in the fridge to cool.
- Once steak has reached a temp of 125°F, move the steak pinwheel to the hot side and sear it over the coals. Rotate it to sear all sides. Then, remove it from the grill and let it rest.
- Prep for Mayo by removing the skin from peaches and removing the seeds and stem from habaneros.
- In a blender or food processor, puree the mayo, habaneros, peaches, lime juice and minced garlic.
- Remove butchers twine from steak pinwheel and slice into 1.5 inch steak patties. Place mayo on bottom bun, then steak, followed by chimichurri and a top bun.
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