CHARCOAL-GRILLED ARGENTINE STEAKS WITH CHIMICHURRI SAUCE

CHARCOAL-GRILLED ARGENTINE STEAKS WITH CHIMICHURRI SAUCE image

Yield 6-8 Servings

Number Of Ingredients 15

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Chimichurri Sauce
¼ cup hot water
2 ts dried oregano
2 ts kosher salt
1 1/3 cups loosely packed flat leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed (2 tbs)
½ ts red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil
Steak
1 tbs cornstarch
2 tbs kosher salt & ground black pepper
4 boneless strip steaks, 1 ½ " thick (about 1 lb each)
4 (2") unsoaked wood chunks

Steps:

SAUCE Combine hot water, oregano & salt in small bowl; let stand 5 minutes to soften. Pulse herbs, garlic and red pepper flakes in food processor until coarsely chopped. Add water mixture & vinegar & pulse briefly to combine. Transfer to medium bowl and slowly whisk in oil until emulsified. Cover and let stand at room temp at least 1 hour if serving now STEAK Combine cornstarch & salt in small bowl. Pat steaks dry with towels & place on wire rack set in rimmed baking sheet. Rub entire surface with cornstarch mixture & place steaks, uncovered, in freezer until very firm, about 30 minutes. Light egg and get hot. Before cooking steaks, place wood chunks directly on top of coals, spacing evenly around perimeter of grill. Put grate over and close grill until hot, 5 minutes. Scrape grate. Season steaks with pepper. Place on grill, cover & cook until steaks begin to char, 2 - 3 minutes. Uncover, flip steaks, cooking until 2nd side beginning to char, 2 - 3 minutes. Flip again and cook until 1st side well charred, 2 - 3 minutes. Flip one last time and cook until second side is well charred and temp into center of steak is 115/rare (2 minutes), 120/med rare (4 minutes). Transfer to a plate and rest under loose foil for 10 minutes. Slice & serve with sauce.