Gas-Grilled Argentine Steaks with Chimichurri Sauce
By America's Test KitchenPublished on June 29, 2012
Time
1¼ hours, plus 1 hour resting and 30 minutes freezing
Yield
Serves 6 to 8
Ingredients
Chimichurri Sauce
¼ cup hot water 2 teaspoons dried oregano 2 teaspoons kosher salt (see note)1 ⅓ cups loosely packed flat-leaf parsley leaves ⅔ cup loosely packed cilantro leaves 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)½ teaspoon red pepper flakes ¼ cup red wine vinegar ½ cup extra-virgin olive oilSteak
1 tablespoon cornstarch 2 tablespoons kosher salt (see note)4 boneless strip steaks, 1 ½ inches thick (about 1 pound each) (see note)4 (2-inch) unsoaked wood chunks (see note)ground black pepperBefore You Begin
The chimichurri sauce can be made up to 3 days in advance. Our preferred steak for this recipe is strip steak, also known as New York strip. A less expensive alternative is a boneless shell sirloin steak (or top sirloin steak). We prefer oak, but other types of wood chunks can be used. Flipping 3 times during cooking allows for even cooking and limits flare-ups. To substitute table salt for kosher salt, halve the amounts listed in the recipe.
Instructions
- 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).
- 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.
- Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Place wood chunks in perforated disposable 9-inch aluminum pie plate and set on cooking grate. Close lid and heat until wood chunks begin to smoke, about 5 minutes. Scrape cooking grate clean with grill brush.
- 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.
for the sauce
for the steak
Time
1¼ hours, plus 1 hour resting and 30 minutes freezingYield
Serves 6 to 8Ingredients
Chimichurri Sauce
Steak
Test Kitchen Techniques
Ingredients
Chimichurri Sauce
Steak
Test Kitchen Techniques
Ingredients
Chimichurri Sauce
Steak
Test Kitchen Techniques
Why This Recipe Works
We chose well-marbled strip steak for our gas-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 on an aluminum pie plate set on a cooking grate 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 meat with salt and cornstarch (which helped dry out the exterior) and then left it 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.
Before You Begin
The chimichurri sauce can be made up to 3 days in advance. Our preferred steak for this recipe is strip steak, also known as New York strip. A less expensive alternative is a boneless shell sirloin steak (or top sirloin steak). We prefer oak, but other types of wood chunks can be used. Flipping 3 times during cooking allows for even cooking and limits flare-ups. To substitute table salt for kosher salt, halve the amounts listed in the recipe.
Instructions
- 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).
- 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.
- Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Place wood chunks in perforated disposable 9-inch aluminum pie plate and set on cooking grate. Close lid and heat until wood chunks begin to smoke, about 5 minutes. Scrape cooking grate clean with grill brush.
- 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.
for the sauce
for the steak
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