Argentinian Vacio with Chimichurri

Step 1

Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip dots in size.

Step 2

Place the chopped parsley and minced garlic into a small bowl; pour in 0.5 cup olive oil and 3 tablespoons red wine vinegar.

Step 3

Stir the mixture with a spoon until the parsley, garlic, oil, and vinegar are evenly combined, about 20 seconds; set the bowl aside.

Step 4

Remove the vacio steak from the refrigerator and pat it completely dry on both sides with paper towels; this helps it brown better.

Step 5

Sprinkle 1 teaspoon coarse sea salt and 0.5 teaspoon black pepper evenly over both sides of the steak, pressing gently so it adheres.

Step 6

Heat the grill or grill pan to high heat (you should see smoke or feel intense heat when you hold your hand 2 inches above the grate for 2 seconds).

Step 7

Place the steak on the hot grill and leave it untouched for 4 minutes until the surface turns dark brown with grill marks.

Step 8

Flip the steak with tongs and cook the second side for 3–4 minutes for medium-rare, until a meat thermometer inserted into the thickest part reads 130°F.

Step 9

Transfer the steak to a cutting board and let it rest for 5 minutes; this allows the juices to settle so the meat stays tender and juicy.

Step 10

Look at the steak and identify the direction the muscle fibers run; slice straight across the grain (perpendicular to the fibers) into 0.5-inch-thick strips.

Step 11

Arrange the sliced steak on a serving plate, drizzle 2–3 tablespoons of chimichurri sauce over the top, and serve the remaining sauce on the side.