Recipe by threeovens
This dish is part of a traditional Argentinean Asado (BBQ). It is best to get a first cut flank steak that has plenty of fat. This is not often available in grocery stores, so you may want to ask your butcher. This is good served with chimichurri (my favorite is Chimichurri (Argentinean Parsley and Garlic Sauce)) and a simple salad of lettuce, tomato, and onion dressed with a light vinaigrette.
Directions See How It's Made
- If you've got a piece of meat with a lot of fat, score the meat on both sides.
- Lightly season with sea salt; alternatively, you could rub the meat with chimichurri before grilling.
- Grilling time will depend upon the thickness of your individual piece of meat, but cook to an internal temperature of 120 degrees F for medium rare.
- Let side a few minutes, then slice against the grain.