- 4 Boneless Strip Steak
- 4 tablespoons of Kosher salt
- 1 tablespoon of Black pepper
- 1/4 cup of Vegetable oil
- 2 cups of Flat-leaf parsley
- 6 Garlic cloves
- 4 tablespoons of dried Oregano
- 4 tablespoons of Sherry vinegar
- 1/2 tablespoon of Red pepper flakes
- 1 cup Olive oil
The strip steak, originating from New York City, is very famous for its tenderness and marbling, making it the Goldilocks of steaks.
Its great flavor could be complemented with numerous ingredients from all around the world.
That’s why Argentina, being one of the world’s best producers of meat, but its own twist on this luxurious beef cut.
By adding chimichurri, an authentic condiment made traditionally with the combination of 22 different spices. Locals gave their steaks some heat and acidity, taking the ordinary flavors to the next level and giving it an original Argentinian touch that you can’t find elsewhere in the world.
This unique combination will make you wanting more with every bite. Thus it will be the perfect way to impress the people you are cooking for and satisfy their taste buds.
Grilled flank steak with chimichurri
by Michelle Chen @ flickr
Put the flat-leaf parsley, red pepper flakes, 2 tablespoons of kosher salt, sherry vinegar, oregano, and garlic in a food processor and pulse several times to give the parsley leaves a rough chop.
Combine the parsley mixture with olive oil in a mixing bowl and whisk until well combined, then set aside the mixture.
Preheat the grill to medium heat.
lay the strip steak on a tray, then pat it dry using a paper towel.
Rub the steak evenly with vegetable oil, then sprinkle the remaining amount of kosher salt and black pepper on both sides of the steak and make sure to distribute the seasoning evenly.
transport the strip steak from the tray to the grill using tongs. Turn gently the meat every 2 minutes to form a crosshatch pattern on both sides. If flames come up from the bottom of the grill, squirt some water using a squirt bottle, and this should solve the problem.
carefully insert the meat thermometer inside the steak to check its doneness. When the steak is 5° away from where you want it to be, remove it from the grill.
Place the skirt steak on a plate and let it rest for 5 minutes.
You can pour the chimichurri sauce in a sauce ramekin and serve it next to the skirt steak for dipping or pour it evenly over the steak.