A fresh, herb-packed chimichurri sauce complementing rich, smoky grilled steaks is an Argentine favorite. We think it’s a perfect meal for summer evenings outside with friends and family.

To translate the Argentine grilling method to our smaller American steaks, we rubbed the boneless strip steaks with salt and used the freezer as a dehydrator to evaporate the surface moisture; this, along with rubbing the steaks with cornstarch, helped them develop a substantial browned exterior on the grill. Covering the grill for the initial cooking jump-started the flavoring process.

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