Argentinian Style Steak with Chimichurri Sauce
Argentinians love beef. They happen to have the second highest consumption rate of beef in the world, consuming an average of 125lbs per person annually. They are the third largest beef exporter in the world, right behind Brazil and Australia. It’s safe to say, they know beef.Argentinian style steaks are prepared very simply; nothing more than olive oil, sea salt and cracked black pepper. Their steaks are always grilled over a charcoal flame. The steaks are served with chimichurri sauce, which is the Argentinian version of steak sauce. Chimichurri is red wine vinegar based, with cilantro, parsley, garlic, and onions. Great steak options for grilling include ribeye, ny strip, porterhouse, top sirloin, flank steak, and skirt steak. Before you cook your steaks, let them rest at room temp for 30 minutes. To get a perfect medium rare, I like to have my steaks 1 1/4”thick, cooked 5-6 minutes a side. If you don’t have a charcoal grill: broiling, pan frying, or even baking in the oven are still good methods of cooking. High heat is the key to great steaks, so get your grill, broiler, pan, or oven hot. Your steaks will only need to be flipped once, so don’t futz around with it. Once the steak is finished to your desired doneness, let them rest for at least 10 minutes before cutting into it.
Equipment
- food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- new york strip, ribeye, porterhouse, or t-bone 1 1/4” thick
- olive oil
- coarse ground sea salt
- coarse ground black pepper
Chimichurri Sauce
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/4 cup olive oil
- 1/4 medium white onion
- 6 garlic cloves
- 4 tbsp red wine vinegar
- 1/2 tsp coarse ground sea salt
- 1/2 tsp corase ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp hot chili flakes
Instructions
Chimichurri Sauce
- Blend all of the ingredients together. Let sit in the refrigerator for 2 hours before using.
Argentinian Style Steak
- Rub a very small amount of olive oil on your steak. Coat each side with a generous amount of sea salt and fresh cracked pepper. Let rest at room temp for 30 minutes.
- Let your charcoal turn gray in your chimney starter. Pour in the grill and place on the grate. Place the steak directly over the charcoal.
- Grill the steaks for 5-6 minutes a side for medium rare, flipping only once. Let rest for 10 minutes before serving.
- Spoon chimichurri over your steak.
