Smoky Strip Steaks with Chimichurri Sauce
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
Recipe Summary test
The chimichurri sauce can be refrigerated overnight. Bring to room temperature before serving.
Smoked black pepper is available at adrianascaravan.com.
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.