Argentinian Steak - favorite beef

Method

• 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.