Broiler Steaks with Chimichurri

Name: Broiler Steaks with Chimichurri
Yield: makes 4 to 6 servings
Ingredients: 1 medium bunch fresh cilantro, washed and dried, thick stems removed; 1 medium bunch fresh parsley, washed and dried, thick stems removed; 1 garlic clove, minced; 1 small sweet onion; 1/4 cup red wine vinegar; 1/3 cup olive oil; Kosher salt and black pepper to taste; Red pepper flakes to taste; 3 pounds boneless sirloin, rib eye, or beef tenderloin, cut into steaks 1 to 1 1/2 inches thick; Olive oil; Kosher salt and black pepper

January 24, 2012

We had never considered grilling monster kebabs of unidentifiable cuts of meat until we spotted those churrascaria ads in airline magazines. The Brazilian barbecue called churrasco (pronounced shoo-RAS-koo) prepared on oversized spits looks especially good when you’re strapped in a seat at 35,000 feet with only a tiny bag of peanuts. At home, a family-size sirloin, some rib eyes, or beef tenderloin steaks taste just as Brazilian with a side of chimichurri, the traditional spicy mix of fresh cilantro and parsley, onions, garlic, vinegar, and olive oil. We oil up and simply season the steaks with nothing more than salt and pepper before searing under a hot broiler. Instead of bothering with cutting the meat into chunks for skewers, cook the steaks whole and carve them into thick slices before serving. Everyone at the table can see the doneness of the pieces and can choose how much and what they want. Complete the meal with Cuban Black Beans (page 149), rice, and some kind of salad with hearts of palm thrown in. R. B. recommends a spoonful or two of chimichurri in scrambled eggs with cold steak for brunch.

Recipe notes