ARGENTINIAN STEAK WITH CHIMICHURRI SAUCE
Steps:
- Steaks In a small bowl mix Corn Starch and Kosher Salt. Rub the mixture onto both sides of your steaks. Put steaks in freezer for 30 minutes. Take out and add fresh black pepper. I used a chimney starter and fired up about 100 charcoal briquettes, once ashed over spread out in a single layer. Next put the grill grate on and close the lid. Let heat about 8min. Add dry wood pieces on top of the charcoal. Add the steaks to the grill and cover. Cook 3 min then flip. Cook 3 more min the flip. Flip one more time and cook to your desired temp of meat. I like medium so I cooked an additional 3 min. Take meat off grill and put on a plate and cover loosely with foil. Let sweat about 10 min. Slice and serve. Add sauce on top of steaks. For a side dish I just cut up a yam and rubbed with olive oil salt and pepper and backed at 425 for about 25 min. Sauce Process parsley and garlic in the workbowl of food processor fitted with steel blad, stopping as necessary to scrape down sides of bowl with rubber spatula, until ingredients are chopped fine; transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt, and 2 tablespoons water until thoroughly blended. Serve. Alternative Sauce add 2 Tsp dried Oregano and 2 Tsp kosher Salt to 1/4 cup hot water, let sit for 5min press 5 garlic cloves. To food processor, pulse large handful fresh parsley, small handful of fresh cilantro, the garlic, and 1 Tsp red pepper flakes. Next add 1/4cup Red wine Vinegar and the water oregano mixture. Pulse togther about 8 times. Next put the sauce in a bowl and wisk in slowly 1/2 cup extra virgin Olive Oil. Cover with plastic wrap and let stand at room temp for 1 hour.
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