Smoky Strip Steaks with Chimichurri Sauce

Smoky Strip Steaks with Chimichurri Sauce-foodflag

Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel’s supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.

See Full Recipe on foodandwine.com

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