OLYMPUS DIGITAL CAMERA Beef, grilled steak, Argentine grilled sirloins with chimichurri sauce 2

two 2 pound boneless sirloin steaks, cut 1-1/2 inches thick

green and/or red chimichurri sauces 

  1. Prepare grill for cooking. If using a charcoal grill, open vents in the bottom of grill and then light charcoal.  When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above the rack.  Fire is medium-hot when you can keep your hand there just 3 to 4 seconds.  If you are using a gas grill, heat burners on high, covered, then reduce to moderate heat.
  1. Lightly rub the steaks with olive oil and sprinkle them with salt and pepper. Grill steaks on a lightly oiled grill rack over glowing coals, turning once, until an instant-read thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120* for medium-rare, about 8 minutes per side.
  1. If you are not able to grill outdoors, steaks can be cooked in a hot, lightly oiled, ridged grill pan over moderately high heat, turning once, for about the same time period.
  1. Transfer steaks to a cutting board and let stand for 5 minutes. Cut steaks diagonally on a slight angle across the grain into ¼ inch slices.  Spoon several tablespoons chimichurri sauce over steak and serve with the remaining sauce on the side.  (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to three days).


from Here in America’s Test Kitchen


GRILLED STEAK REDUX:  Grilled steak and bell pepper sandwiches with chimichurri sauce

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