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Recipe courtesy of Gourmet magazine.
In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.
2-1/2 teaspoons whole black peppercorns
2 lb skirt steak (about three 1/2-inch-thick pieces)
1 tablespoon coarse sea salt
Accompaniment: chimichurri sauce (see recipe below)
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see “Grilling Procedure.”
While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
Cooks’ notes:– Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan in batches over moderately high heat.
– If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.
Makes 4 servings.
Chimichurri Sauce
Recipe courtesy of Gourmet magazine.
This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with vegetables, especially grilled or fried tomatoes.
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
Stir together all ingredients in a bowl.
Makes about 2/3 cup.
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