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                                                                  Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 4 a jar roasted red pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No ten 10 oz strip steaks
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No smoked sea salt and smoked black pepper
                                                                  • Light a grill. In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
                                                                  • Brush the steaks on both sides with the butter and season them with the smoked salt and pepper. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes. Transfer to a platter and let rest for 10 minutes.
                                                                  • Cut the steaks into 1-inch-thick slices and arrange them on the platter. Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1' style='display: block;'>
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve

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