Argentinian Style Steak

Milk Street

Ingredients

• 2 tablespoons Kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon freshly grated nutmeg (from 2 whole nutmegs)
• 2 teaspoons white sugar
• 2 20-ounce strip steaks (each about 2 inches thick), patted dry
• 2 tablespoons grapeseed or other neutral oil
• Chimichurri

Directions

1. Set a wire rack in a rimmed baking sheet.
2. In a small bowl, stir together the salt, pepper, nutmeg and sugar. Reserve 2 teaspoons for seasoning at end.
3. Rub remainder onto all sides of the steaks pressing into the meat.
4. Place the steaks on the prepared rack and refrigerate uncovered for at least 1 hour, up to 24 hours.
5. Heat the oven to 250 with the rack in the middle position
6. Place the baking sheet with the steaks in the oven and cook until the centres reach 110, 45 to 55 minutes. Remove from the oven and let stand for up to 30 minutes.
7. In a cast-iron skillet over medium-high heat, heat the oil until barely smoking.
8. Place the steas in the skillet and cook without moving for about 3 minutes. Flip and cook another 3 minutes until the centre reaches 120.
9. Transfer the steaks to a large plate and let rest for 10 minutes.
10. Carve, pour on the accumulated juices and sprinkle with thhe reserved seasoning mixture. Drizzle with a few spoonfuls of chimichurri.

Chimichurri

Red

Ingredients

• 3/4 cup grapeseed or other neutral oil
• 1/4 cup sweet paprika
• 1/4 cup red pepper flakes
• 1/4 cup dried oregano
• 2 medium garlic cloves, finely grated
• 1/2 cup balsamic vinegar
• Kosher salt

Directions

1. In a small saucepan over low, combine oil, paprika, pepper flakes and oregano.
2. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes.
3. Remove from the heat and stir in the garlic. Let cool to room temp.
4. In a medium bowl, combine the vinegar and 1 teaspoon of salt, then stir to dissolve.
5. Slowly whisk in the cooled oil mixture.

Green

Ingredients

• 1/4 cup of hot water
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 1/3 cups loosely packed, flat-leaf parsley leaves
• 2/3 cup loosely packed cilantro leaves
• 6 medium garlic cloves, minced or pressed
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil

Directions

1. Combine water, oregano and salt in a small bowl and let stand for 5 minutes.
2. Pulse parsley, cilantro, garlic and red pepper flakes in a food processor until coarsely chopped, about ten 1 second pulses.
3. Add water mixture and vinegar and pulse briefly to combine.
4. Transfer mixture to medium bowl and slowly whisk in oil.