Herb-packed chimichurri sauce complements grilled steaks
Afresh, herb-packed chimichurri sauce complementing rich, smoky grilled steaks is an Argentine favorite.
To translate the Argentine grilling method to our smaller American steaks, we rubbed the boneless strip steaks with salt and used the freezer as a dehydrator to evaporate the surface moisture.
Grilled Argentine Steaks with Chimichurri Sauce
Servings: 6-8
Start to finish: 1 hour 30 minutes (plus 30 minutes salting time)
Chimichurri Sauce:
1⁄4 cup hot water 2 teaspoons dried oregano
1 teaspoon salt
1 1⁄3 cups fresh parsley leaves
2⁄3 cup fresh cilantro leaves
6 garlic cloves, minced
1⁄2 teaspoon red pepper flakes 1⁄4 cup red wine vinegar 1⁄2 cup extra-virgin olive oil Steaks:
1 tablespoon cornstarch
4 (1 pound) boneless strip steaks, 1 1⁄2 inches thick, trimmed
4 medium wood chunks, unsoaked
1 (9 inch) disposable aluminum pie plate (if using gas) For the chimichurri sauce:
Combine water, oregano, and salt in small bowl and let sit until oregano is softened, about 15 minutes. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse to combine. Transfer mixture to bowl and slowly whisk in oil until combined. Cover
and let sit at room temperature for 1 hour.
For the steaks: Meanwhile, combine cornstarch and 1 1⁄2 teaspoons salt in bowl. Pat steaks dry with paper towels and place on wire rack set in rimmed baking sheet. Rub entire surface of steaks with cornstarch mixture and place steaks in freezer, uncovered, until very firm, about 30 minutes. For a charcoal grill: 1
Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Using tongs, place wood chunks directly on top of coals, spacing them evenly around perimeter of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chunks are smoking, about 5 minutes.
For a gas grill: Turn all 1 burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Place wood chunks in disposable aluminum pie plate and set on cooking grate. Close lid and heat until wood chunks begin to smoke, about 5 minutes.
Season steaks with pepper. Place steaks on oiled grill, cover, and cook until beginning to brown, 2 to 3 minutes per side.
Flip steaks and cook, uncovered, until well browned on first side, 2 to 4 minutes. Flip steaks and continue until meat registers 120-125 F for mediumrare.
Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes.