Grilled Argentine Steaks With Chimichurri Sauce

Ingredients

SAUCE
1⁄4 cup hot water
2 teaspoons dried oregano
1 teaspoon salt
1-1⁄3 cups parsley leaves
2⁄3 cup 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
1-1⁄2 teaspoons salt
4 (1-pound) boneless strip steaks, 1-1⁄2 inches thick, trimmed
4 cups wood chips, soaked in water for 15 minutes and drained
Pepper

Instructions

FOR THE 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 emulsified. Cover with plastic wrap and let sit at room temperature for 1 hour.
FOR THE STEAKS: Combine cornstarch and 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, uncovered, in freezer until very firm, about 30 minutes.
Using 2 large pieces of heavy-duty aluminum foil, wrap soaked chips in 2 foil packets and cut several vent holes in tops.
4A. 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 chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
4B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Season steaks with pepper. Place steaks on grill, cover, and cook until beginning to brown on both sides, 4 to 6 minutes, flipping halfway through cooking.
Flip steaks and cook until well browned on first side, 2 to 4 minutes. Flip steaks and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 2 to 6 minutes longer.
Transfer steaks to carving board, tent loosely with foil, and let rest for 10 minutes. Cut each steak crosswise into 1⁄4-inch slices. Transfer to serving platter and serve, passing sauce separately.

Grilled Argentine Steaks With Chimichurri Sauce

Ingredients

Instructions

Tags

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