Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.
More Beef Recipes
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 or roasted red bell peppers (from a jar), chopped
4 garlic cloves, minced
2 tablespoons minced onion
1 tablespoon fresh lime juice
2 teaspoons crushed red pepper
Salt and freshly ground pepper
Ten 10-ounce strip steaks, cut 3/4 inch thick
2 tablespoons unsalted butter, melted
Smoked sea salt (like Halen Môn Welsh sea salt) and smoked black pepper
How to Make It
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.
The chimichurri sauce can be refrigerated overnight. Bring to room temperature before serving.