Argentinian Steak
Class Guide
Short Version
Argentina got it right when they made chimichurri. This simple and flavorful sauce is easy to make and will take your steak game to the next level. I'll walk you through how to properly sear, temp and rest you're steak for the perfect doneness every time. You'll make this steak recipe again and again!
Estimated Run Time: 45 mins
Equipment List:
Apron
Kitchen Towels
Chef's Knife
Cutting Board
Measuring Spoons
Measuring Cups
Food Processor
Plastic Wrap
Aluminum Foil
Metal Sheet Tray
Charcoal/Gas Grill
Cast Iron Skillet
Digital Food Thermometer
Recipes
Argentinian Flank Steak with Chimichurri
Yield: 4
Prep time: 15 MinCook time: 15 MinInactive time: 3 HourTotal time: 3 H & 30 M
Ingredients
Steak
Chimichurri Sauce
Instructions
- 2-3 hours before you plan to cook the steak trim the silver skin and excess fat and salt liberally on all sides. Cover the steak with foil or plastic wrap and allow it to sit at room temperature until ready to cook. Do not let your steak sit at room temp for more than 4 hours.
- In the bowl of a food processor, combine all the ingredients for the chimichurri except the olive oil. Blend until you've reached a coarse paste. Scraping the sides of the bowl intermittently. Then add your olive oil in a thin stream while continuing to blend. Reserve to serve over the steak.
- Heat a grill or cast iron skillet until very hot. Rub your seasoned steak with two tablespoons of neutral oil. Sear on each side, flipping once until the steak has reached an internal temperature of 115°F at it's thickest point. Use a meat probe or digital thermometer for this.
- Once you've reached the desired temperature remove the steak from the heat to a cutting board and cover with aluminum foil. Allow the steak to rest for 7-10 minutes.
- Slice the steak in 1/2" wide slices and top with the chimichurri. Enjoy!
Nutrition Facts
Calories
908Fat
65Sat. Fat
13Carbs
4Fiber
2Net carbs
2Sugar
0Protein
74Sodium
4861Cholesterol
204