Prep 30 mins
Cook 30 mins
From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :)
- 1⁄2 cup vegetable oil
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1⁄2 cup chopped parsley
- 1⁄2 cup chopped cilantro
- 4 piquillo peppers (from a jar) or 4 roasted red peppers, chopped (from a jar)
- 4 garlic cloves, minced
- 2 tablespoons minced onions
- 1 tablespoon fresh lime juice
- 2 teaspoons crushed red pepper flakes
- fresh ground pepper
- 10 slices steaks, cut 3/4 inch thick (10 oz each)
- 2 tablespoons unsalted butter, melted
- smoked sea salt (like Welsh sea salt)
- smoked black pepper
- Light a grill.
- In a medium bowl, whisk the oils with the vinegar.
- Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper.
- Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
- Brush the steaks on both sides with the butter and season them with the smoked salt and pepper.
- Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes.
- Transfer to a platter and let rest for 10 minutes.
- Cut the steaks into 1-inch-thick slices and arrange them on the platter.
- Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.
- *MAKE AHEAD:.
- The chimichurri sauce can be refrigerated overnight. Bring to room temperature before serving.
- Chimichurri sauce originated in Argentina as a complement to the country’s great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to Tourondel’s smoky strip steaks. Try the jammy 2005 Budini or the black cherry-rich 2005 Tikal Amorio.