Charcoal-Grilled Argentine Steaks with Chimichurri Sauce

Name: Charcoal-Grilled Argentine Steaks with Chimichurri Sauce
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 1/4 cup, hot water; 2 teaspoons, dried oregano; 2 teaspoons, kosher salt (see note); 1 1/3 cups, loosely packed flat-leaf parsley leaves; 2/3 cup, loosely packed cilantro leaves; 6 medium, garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 1/2 teaspoon, red pepper flakes; 1/4 cup, red wine vinegar; 1/2 cup, extra-virgin olive oil; 1 tablespoon, cornstarch; 2 tablespoons, kosher salt (see note); 4 , boneless strip steaks, 1 1/2 inches thick (about 1 pound each) (see note); 4 (2-inch), unsoaked wood chunks (see note); , ground black pepper

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Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

Main Courses

Latin America & Caribbean

Central & South American

Meat

Beef

Grilling & Barbecue

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.

SERVES6 to 8

TIME1½ hours, plus 1 hour resting and 30 minutes freezing

has video

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...

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