Argentinian Steak

Begin by adding all of your chimichurri ingredients to a food processor, or blender and pulse it down into a nice puree. Add about 3/4 of the sauce to a large zip lock bag, then toss in your steak. Reserve the rest to serve with the steak. Massage the steak from the outside. Seal the bag, removing any air that you can, and place in the refrigerator for at least four hours, or overnight if you can. The longer the better.

When you are ready, get your grill ready and bring it to a nice high heat as you want a nice sear on the outside of the steaks. Remove the steak from the refrigerator and let it come to room temperature. Add the soaked wood to the coals. I used a nice oak wood that added just the right amount of smoke. Just be careful not to over smoke your meat. I like my steak with just a hint of the smokey flavor. Cook the steak to your desired tenderness. I like a medium and that typically goes, depending on your heat level for about 4-7 minutes per side, or until it registers 130 degrees on a meat thermometer.

When you have achieved the desired tenderness, remove it from the grill, placing in on a plate, and make a tent with a bit of foil, letting the steak rest for about five minutes, locking in all of the juices.

Slice the steak against the grain, and lay on top of some more of the chimichurri sauce. Your steak will never be the same! So now we welcome in a new child, as well as a new steak. Enjoy.