Argentine Grilled Steak with Chimichurri Sauce

It's All American Food, 2003

45 minutes — 8 Servings

Ingredients

3	tablespoon	kosher salt
1	cup	warm water
8		strip steaks (each about 1.5 inches thick)
2	bunch	flat leaf parsley (leaves only)
6		garlic cloves (peeled)
1	cup	extra virgin olive oil
1	cup	roasted red bell peppers (diced)
2	tablespoon	sweet paprika
2	tablespoon	fresh oregano
2	tablespoon	dried oregano
1	tablespoon	crushed red pepper
1	teaspoon	freshly ground black pepper
1⁄2	teaspoon	ground cumin
1⁄2	cup	white vinegar
2	tablespoon	red wine vinegar

Instructions

Whisk together the kosher salt and warm water; this is called the salmuera. Set aside to cool.

Prepare a hot charcoal fire.

When fire is ready, season steaks with salt and pepper. Place on fire and cook, turning once, until crusty on the outside and rare on the inside (or whatever degree of doneness you prefer). Remove from grill and let rest for 5 to 10 minutes.

In the work bowl the food processor, combine the parsley, garlic, and olive oil. Pulse several times. Now add all the other ingredients except the salmuera. Process until all is well combined but the sauce is still somewhat chunky.

Transfer the sauce to a mixing bowl whisk the cool salmuera into it. Divide the steaks among 8 plates and pass the chimichurri. Chimichurri sauce, tightly covered, will stay fresh in your refrigerator for weeks.