Argentine Steaks with Chimichurri Sauce

#498       Comment on this recipe.


    This is one of my most favorite meals, I like to make several of the chimichurri sauces for a little variety!


  1. Chimichurri Sauce (at least one of the sauces is necessary)
  2. Chimichurri Sauce, Traditional
  3. Chimichurri Sauce, Smokey Red
  4. Chimichurri Sauce, Pomegranate
  5. 1 T cornstarch
  6. 2 T kosher salt
  7. 4 boneless strip steaks, 1 1/2 inches thick (about 1 lb each)
  8. 4 (2 inch) unsoaked wood chunks
  9. ground black pepper


  1. Combine cornstarch and salt in small bowl.
  2. Pat steaks dry with paper towels and place on wire rack set in rimmed baking sheet.
  3. Rub entire surface of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.
  4. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes.
  5. Place wood chunks in perforated disposable 9-inch aluminum pie plate and set on cooking grate. Close lid and heat until wood chunks begin to smoke, about 5 minutes. Scrape cooking grate clean with grill brush.
  6. Season steaks with pepper.
  7. Place steaks on grill, cover, and cook until steaks begin to char, 2 to 3 minutes.
  8. Uncover grill, flip steaks, and cook on second side until beginning to char, 2 to 3 minutes.
  9. Flip again and cook first side until well charred, 2 to 3 minutes.
  10. Flip 1 last time and continue to cook until second side is well charred and instant-read thermometer inserted into center of steak registers 115F for rare, about 2 minutes, or 120F for medium-rare, about 4 minutes.
  11. Transfer to large plate and let rest, loosely tented with foil, for 10 minutes.
  12. Slice thin and serve, passing chimichurri sauce separately.

Picture of Recipe

Argentine Steaks with Chimichurri Sauce - Picture of Recipe
Serves: 6 to 8
Prep Time: 45 minutes
Cook Time: 15 minutes
Course: Entree
Ethnicity/Origin: Argentinian
Difficulty: 3 - Difficult
Make Ahead: No
Prep Method: Grill

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