Smoky Strip Steaks With Chimichurri Sauce

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 4 piquillo peppers or roasted red peppers, chopped (from a jar)
• 4 garlic cloves, minced
• 2 tablespoons minced onions
• 1 tablespoon fresh lime juice
• 2 teaspoons crushed red pepper flakes
• salt
• fresh ground pepper
• 10 slices steaks, cut 3/4 inch thick (10 oz each)
• 2 tablespoons unsalted butter, melted
• smoked sea salt (like Welsh sea salt)
• smoked black pepper

Directions

1. 1

   Light a grill.

2. 2

   In a medium bowl, whisk the oils with the vinegar.

3. 3

   Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper.

4. 4

   Season the chimichurri with salt and pepper and let stand for at least 20 minutes.

5. 5

   Brush the steaks on both sides with the butter and season them with the smoked salt and pepper.

6. 6

   Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes.

7. 7

   Transfer to a platter and let rest for 10 minutes.

8. 8

   Cut the steaks into 1-inch-thick slices and arrange them on the platter.

9. 9

   Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.

10. 10

    *MAKE AHEAD:.

11. 11

    The chimichurri sauce can be refrigerated overnight. Bring to room temperature before serving.

12. 12

    **WINE:.

13. 13

    Chimichurri sauce originated in Argentina as a complement to the country’s great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to Tourondel’s smoky strip steaks. Try the jammy 2005 Budini or the black cherry-rich 2005 Tikal Amorio.