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Wood-Grilled Skirt Steak with Chimichurri Sauce
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Brief Description
Wood-grilling adds a smokier taste
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Main Ingredient
Strip Steak
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Category: Beef
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 7/14/2012, by Katy McLaughlin, adapted from Steven Raichlen in
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jul 14, 2012
Number of Servings:
Ingredients:
- 2 pounds - Strip Steak outer skin removed
- - Salt
- - Chimichurri Sauce
- 1 cups - Water
- 1 tablespoons - Kosher Salt
- 1 cloves - Garlic peeled
- 1 cups - Packed Flat-leaf Parsley Leaves
- 1 cups - Fresh Oregano Leaves
- 2 teaspoons - Crushed Red Pepper Flakes
- 1/4 cups - Red Wine Vinegar
- 1/2 cups - Extra Virgin Olive Oil
Directions:
Steak:
1) Pat meat dry and season generously with salt. Place a chimney starter on the lower rack of a charcoal grill. Place a fire starter at the base of the chimney starter, then fill with untreated wood chunks such as hickory, apple, cherry, oak, or a mixture (do not use pine). Light wood and allow to burn down to mostly ash-covered charcoal, about 10 minutes. Release wood chunks from fire starter and spread into an even layer over bottom grate. Moving quickly, replace top grill grate and use a barbecue brush to clean.
2) Place meat on grate and grill, uncovered, to desired doneness. Let rest 5 minutes, then serve with chimichurri sauce.
Chimichurri Sauce:
1) Bring water to a boil in a small saucepan. Add salt and stir until dissolved.
2) Remove from heat and cool (for faster cooling, place in freezer briefly)
3) In a food processor, puree garlic, then add parsley and oregano and pulse until minced. Put mixture in a bowl and stir in red-pepper flakes, vinegar, oil, and saltwater.
4) Transfer to a jar. Chimichurri is best prepared at least a day in advance and will keep in the refrigerator for 2-3 weeks.
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