herb-packed chimichurri sauce complements grilled steaks - gas grill
A fresh, herb-
Packed ichurri sauce is a favorite food for Argentines, and it is complemented with a rich range of smoked steaks.
We thought it was the perfect choice to have a summer dinner outside with friends and family.
In order to convert the Argentine barbecue method into our smaller American steak, we rub the boneless steak with salt and use the refrigerator as a dehydrator to evaporate surface moisture;
This, along with rubbing the steak with cornstarch, helped them form a large amount of brown exterior on the grill.
Cover the grill for the original cooking jump
Start the seasoning process.
CHIMICHURRI braised Argentine steak: 6-
8 start to finish: 1 hour and 30 minutes (
Salt time 30 minutes)
Chimichurri sauce: 1/4 cup hot water 2 teaspoon dry Oreo gan1 teaspoon salt 1 1/3 cup fresh parsley 2/3 cup fresh coriander leaves 6 garlic cloves, 1/4 cup red wine vinegar 1/2 cup extra-
Virgin olive oil steak: 1 tablespoon of corn salt and 4 servings of Pepper (1 pound)
1 1/2 thick boneless steak, trimmed4 medium wood block, unsoaked1 (9 inch)
Disposable aluminum cake plate (if using gas)
For chimichurri sauce: mix the water, oregano and salt in a small bowl and let it sit down until the oregano becomes soft for about 15 minutes.
Coriander, garlic and pepper flakes in the food processor until chopped, about 10 pulses.
Add water mixture, vinegar and pulse mixing.
Transfer the mixture to the bowl and slowly add the oil and stir until it is mixed.
Cover and sit for 1 hour at room temperature. (
Chimichurri sauce can be refrigerated for 3 days. )
Steak: At the same time, put corn starch and 1/2 teaspoon of salt in a bowl.
Dry the steak with a paper towel and place it on a wire rack in a baking pan.
Rub the whole surface of the steak with a corn starch mixture and place the steak in the fridge until it is very strong for about 30 minutes. —
For charcoal grill: open the bottom vent halfway.
Light large chimney launcher full of charcoal coal balls (6 quarts).
When the coal portion at the top is covered by volcanic ash, fall evenly on the grill.
Using pliers, place the block of wood directly on the coal, evenly spaced around the grill.
Place the cooking grate in the proper position, cover the lid and half open the lid vent.
After about 5 minutes, heat the grill until hot wood blocks smoke. —
For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.
Put all the burners high.
Place the wooden blocks on a disposable aluminum cake board and on a cooking grate.
Cover and heat until the wood blocks start to smoke for about 5 minutes.
Clean and refuel the cooking grate.
Season the steak with pepper.
Place the steak on the grill, cover it and cook until it starts to brown for 2 to 3 minutes on each side.
Flip the steak, cook, and uncover until it turns brown in 2 to 4 minutes on the first.
Flip the steak and keep cooking until the meat is registered 115120 F (for rare)or 120-125 F (for medium-rare)
Extend it for another 2 to 6 minutes.
Transfer the steak to the carved plate, set up a tent with aluminum foil and rest for 5 to 10 minutes.
1/4 thick per steak.
Serve separately and pass on chimichurri sauce.
Nutritional information for each meal: 405 calories;
The calorie of fat is 182 calories; 20 g fat (4 g saturated; 0 g trans fats);
125 mg of cholesterol; 423 mg sodium;
3g carbs; 1 g fiber; 0 g sugar; 53 g protein.
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"The test kitchen in the United States provides this article to The Associated Press.