Charcoal Grilled Argentine Steaks With Chimichurri Sauce Recipes
ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE
A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.
Provided by ElleFirebrand
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill according to manufacturer's instructions.
- Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
- Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
- Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
- For Chimichurri Sauce:.
- Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.
GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h3m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
- Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
- Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
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- For the sauce: Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
- For the steak: Combine cornstarch and salt in small 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.
- Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange coals in single layer over entire surface of grill and, using tongs, place wood chunks directly on top of coals, spacing them evenly around perimeter of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape cooking grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds).
- Season steaks with pepper. Place steaks on grill, cover, and cook until steaks begin to char, 2 to 3 minutes. Uncover grill, flip steaks, and cook on second side until beginning to char, 2 to 3 minutes. Flip again and cook first side until well charred, 2 to 3 minutes. Flip 1 last time and continue to cook until second side is well charred and instant-read thermometer inserted into center of steak registers 115 degrees for rare, about 2 minutes, or 120 degrees for medium-rare, about 4 minutes. Transfer to large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve, passing chimichurri sauce separately.
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- Prepare the grill for two-zone (or direct/indirect grilling) method with lump charcoal. (While the grill is coming to temperature is a great time to make the chimichurri.)
- Starting with the fat cap side, carefully remove excess fatty layers so the fat cap is about 1/4 inch thick. Then flip the roast over and remove any silver skin or pockets of fat that are on the underside of the roast.
- Make X marks across the fat cap. This will not only allow the rub to get into the fat layer, it also helps when grilling the skewers as the fat renders and falls into the fire.
- Slice the roast into about 2-inches thick slices aiming to keep each slice even. You will likely get five steaks.
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- In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
- Remove your steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
- Place the steaks directly over the coals or flames and grill for 7-8 minutes. Flip once and grill for an additional 7-8 minutes, or until the internal temperature reads 145 degrees F for a medium doneness. Always use a meat thermometer to watch for the correct internal temperature. Remove the steaks to a cutting board and rest for 5-10 minutes.
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