Gas-Grilled Argentine Steaks with Chimichurri Sauce
Why This Recipe Works
We chose well-marbled strip steak for our gas-grilled Argentine steak recipe because of its beefy flavor and moist interior. For the essential wood-smoke flavor, we nestled a few pieces of unsoaked wood chunks on an aluminum pie plate set on a cooking grate and grilled the steaks covered for the first few minutes to help trap smoke flavor. For the grilled steaks’ requisite deep-brown char, we needed to get the exterior bone-dry. To do this, we sprinkled the meat with salt and cornstarch (which helped dry out the exterior) and then left it uncovered in the freezer. Finally, all our grilled Argentine steak recipe needed was the chimichurri dressing, which we made with parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, and salt—all emulsified with extra-virgin olive oil.