Charcoal-Grilled Argentine Steaks with Chimichurri Sauce
Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV
With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.
WHY THIS RECIPE WORKS
We chose well-marbled strip steak for our charcoal-grilled Argentine steak recipe because of its beefy flavor and moist interior. For the essential wood-smoke flavor, we nestled a few pieces of unsoaked wood chunks along the perimeter of th...