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Superb! Our steaks were more like 1"-thick, so we ended up putting them directly on the grill (no plank) for 4 additional minutes and they turned out perfect! The sauce was ~WHOOOOIE!~ hot from the garlic and red pepper flakes, but not so much to render it inedible for our shy taste buds. In fact, the more I ate it, the more I wanted! I omitted the mint -our preference- and filled in that blank with more parsley and cilantro. We both LOVED the result from the technique used here. The flavor from the planking (ours was cedar) was profoundly rich... really, really lovely. Thank you for sharing this true keeper, Manami!

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Sandi (From CA) April 06, 2009

I wish I could give this more stars. I am sitting here -- full -- and just saying over and over THAT WAS SO GOOD. I used a maple plank because that's all I could find. Then I caught it on fire ;) but for the 10 minutes they were on the plank it imparted a really rich flavor. I finished them on the grill which I liked because of the carmeliztion. I made it with corn on the cob which also tasted really beautifully smokey. I can't wait to make this again and I don't say that lightly. Thanks for sharing!

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SVSOUZA July 15, 2007
Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce