Argentinean-Style T-Bone Steak
Argentineans are so enamored of grilled meat, they set up barbecue grills outside of even mom and pop restaurants. Walking down a busy street, a tourist can’t help but be tempted by the aroma of steaks on the grill. Chimichurri (chee-mee -choor-ee), an uncooked sauce of herbs, garlic, oil, and vinegar, is the classic accompaniment to grilled meat in that South American country. Make a gutsy salad using a bag of baby spinach, a fistful of garlic croutons and a bottled Caesar salad dressing to go with this main dish.
Ingredients
- 2 garlic cloves chopped
- ⅔ cup packed cilantro leaves
- 2 tablespoons Italian parsley
- 1 scallion trimmed and coarsely chopped
- ¾ cup olive oil
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ¼ cup white wine vinegar
- 2 T-bone steaks each about 1 pound in weight and 1 inch thick
- 1 teaspoon coarsely ground or cracked black pepper
Instructions
- Set the rack in the broiler 4 inches from heat source.
- Preheat the broiler.
- Make the chimichurri sauce: Place the garlic cloves in a food processor or mini chopper fitted with a steel blade.
- Mince the garlic using on/off turns of the machine.
- Add the cilantro, parsley, scallion, and 1/4 cup of the olive oil.
- Turn the machine on and process until the herbs are finely minced.
- Remove the herbs and oil from the food processor.
- Place in a bowl with the remaining oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Stir in the vinegar and set the mixture aside.
- Place the steaks on an oiled rack over a broiler pan.
- Season the steaks on both sides with the remaining 1 teaspoon of salt and coarsely ground black pepper.
- Position the steaks under the broiler and broil for 7 minutes on the first side.
- Remove the steaks, turn over and broil 7 minutes on the second side or until the beef tests done.
- Remove the steaks from the broiler, cover loosely with foil and let stand for 5 minutes.
- Cut the steaks into 1/2-inch slices and serve with the chimichurri sauce on the side.
Notes / Tips / Wine Advice:
Vary It!
Chopping the garlic, cilantro, Italian parsley, and scallion by hand results in a mixture that isn’t as pulpy. You can prepare the chimichurri sauce using a chef’s knife if you prefer.