Grilled Argentine Steaks with Chimichurri Sauce Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
CHIMICHURRI SAUCE:
¼ cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/3 cups loosely packed fresh flat leaf parsley
2/3 cup loosely packed fresh cilantro
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil
STEAKS:
2 tablespoons kosher salt and pepper
1 tablespoon cornstarch
4 (1 pound) boneless strip steaks, 1 ½ inches thick
4 (2 inch) unsoaked wood chunks
1 (9 inch) disposable aluminum pie plate, if using gas
Procedures:
FOR THE CHIMICHURRI SAUCE: combine hot water, oregano, and salt in bowl; let stand for 5 minutes. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature for at least 1 hour. (sauce can be refrigerated for up to 3 days; bring to room temperature before using)
FOR THE STEAKS: combine salt and cornstarch in bowl. Pat steaks dry with paper towels and place on wire rack set inside rimmed baking sheet. Rub both sides of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.
a. FOR A CHARCOAL GRILL: 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. Place wood chunks directly on 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.
b. FOR A GAS GRILL: turn all burners to high, cover, and heat grill until hot, about 15 minutes. Place wood chunks in perforated aluminum pie plate and set on cooking grate. Close lid and heat until wood chunks begin to smoke, about 5 minutes. Leave all burners on high
Clean and oil cooking grate. Season steaks with pepper. Place steaks on grill, cover, and cook until steaks begin to char, 2 to 3 minutes. Flip again and cook first side until well charred, 2 to 3 minutes. Flip 1 last time and continue to cook until second side is well charred and steak registers 120 degrees (for medium rare), about 4 minutes. Transfer to large plate and tent loosely with aluminum foil. Let rest for 10 minutes. Slice and serve. End.
Ingredients: Serve 6 to 8
CHIMICHURRI SAUCE:
¼ cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/3 cups loosely packed fresh flat leaf parsley
2/3 cup loosely packed fresh cilantro
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil
STEAKS:
2 tablespoons kosher salt and pepper
1 tablespoon cornstarch
4 (1 pound) boneless strip steaks, 1 ½ inches thick
4 (2 inch) unsoaked wood chunks
1 (9 inch) disposable aluminum pie plate, if using gas
Procedures:
FOR THE CHIMICHURRI SAUCE: combine hot water, oregano, and salt in bowl; let stand for 5 minutes. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature for at least 1 hour. (sauce can be refrigerated for up to 3 days; bring to room temperature before using)
FOR THE STEAKS: combine salt and cornstarch in bowl. Pat steaks dry with paper towels and place on wire rack set inside rimmed baking sheet. Rub both sides of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.
a. FOR A CHARCOAL GRILL: 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. Place wood chunks directly on 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.
b. FOR A GAS GRILL: turn all burners to high, cover, and heat grill until hot, about 15 minutes. Place wood chunks in perforated aluminum pie plate and set on cooking grate. Close lid and heat until wood chunks begin to smoke, about 5 minutes. Leave all burners on high
Clean and oil cooking grate. Season steaks with pepper. Place steaks on grill, cover, and cook until steaks begin to char, 2 to 3 minutes. Flip again and cook first side until well charred, 2 to 3 minutes. Flip 1 last time and continue to cook until second side is well charred and steak registers 120 degrees (for medium rare), about 4 minutes. Transfer to large plate and tent loosely with aluminum foil. Let rest for 10 minutes. Slice and serve. End.
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