Argentine Grill
Instructions
Preheat a grill, grill pan, or broiler.
Trim excess fat from the steaks and set them aside at room temperature.
Meanwhile, make the chimichurri sauce. Press the garlic cloves through a garlic press into a mixing bowl. Add the red pepper flakes, oregano, and about 1/4 teaspoon each of the salt and black pepper. Pressing down with the back of a soup spoon, mash together the garlic and seasonings. With a fork or small whisk, stir in the vinegar and lemon juice. Stirring briskly, drizzle in the olive oil. Stir in the onion and parsley. Set aside.
When the grill, grill pan, or broiler is hot, spoon a little chimichurri over both sides of the steaks, taking care not to contaminate the sauce with any utensil that has touched the meat. Rub the chimichurri into the meat and season the steaks generously on both sides with salt and pepper.
Grill or broil the steaks until done, 8 to 10 minutes per side for medium rare.
Serve the steaks immediately, passing the chimichurri sauce for guests to spoon onto their plates as a condiment.
