Charcoal-Grilled Argentine Steaks with Chimichurri Sauce

From Grilled Steak and Gazpacho

Charcoal-Grilled Argentine Steaks with Chimichurri Sauce

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...

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 the fire and grilled the steaks covered for the first few minutes to help trap smoke flavor. For the grilled steaks’ requisite deep-brown char, we needed to get the exterior bone-dry. To do this, we sprinkled the steaks with salt and cornstarch (which helped dry out the exterior) and then left them uncovered in the freezer. Finally, all our grilled Argentine steak recipe needed was the chimichurri dressing, which we made with parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, and salt—all emulsified with extra-virgin olive oil.

Watch the Full Episode

Grilled Steak and GazpachoSeason 11, Ep. 1125

As the beef capital of the world, Argentina boasts mouthwatering steak dishes in its cuisine. We replicate one dish, Grilled Argentine Steaks with Chimichurri Sauce, and then look eastward to Spain an...