Instructions
- Step 1: Take out the steaks Remove the steaks from the refrigerator about an hour before grilling so they reach room temperature.
- TIP: Figure on 1/2 to 1 pound of meat per person.
- Step 2: Light the coals Light a 2½-inch bed of coals and let them heat until they are covered with a layer of white ash — about 30 minutes.
- Step 3: Salt the steaks Pat the steaks and chorizo on all sides with coarse salt.
- Step 4: Grease the grill Using tongs, wipe an olive-oil moistened cloth over the grill grate.
- Step 5: Cook the meat Put the steaks and sausage on the grill, and leave them alone for five minutes for the sausage and thinner cuts of meat, and up to nine minutes for thicker steaks.
- TIP: If you want to form a crisscross pattern with the sear marks, rotate the meat about 90 degrees after five minutes.
- Step 6: Flip the steaks Flip the meat and cook for another five to 10 minutes, depending on the thickness of the steaks and on how well-done you like them.
- Step 7: Let them rest Let the steaks rest on a platter for a few minutes before cutting into them. Serve with chimichurri, a sauce made of garlic, parsley, oregano, red pepper flakes, red wine vinegar, and olive oil.
- FACT: Argentina consumes more beef per capita than any other country in the world.
You Will Need
- Charcoal grill
- 1 1/2" thick rib-eye steak
- 1" thick skirt or flank steak
- Chorizo sausage
- Coarse salt
- Tongs
- Clean cloth
- Olive oil
- Chimichurri
