Go ahead. Take a whiff. Doesn’t it smell great outside?
Your neighbors are firing up their grills. You should, too, and what better way to welcome the 2015 grilling season than with a perfectly seasoned steak.
Argentinian chimichurri sauce is usually a fragrant, pesto-like melange of fresh herbs, but here grilling gurus Cheryl and Bill Jamison offer up a dry version from their new cookbook, published last month. You probably have all the ingredients in your pantry.
I used skirt steak, but this rub would work just as well on flank or flat-iron steaks.
Never miss a local story.
GRILLED SKIRT STEAK WITH CHIMICHURRI DRY RUB
1/2 cup crumbled dried oregano
2 tablespoons dried parsley flakes
2 tablespoons dried summer or winter savory
2 tablespoons crumbled dried thyme
1 tablespoon kosher salt or coarse sea salt
1 tablespoon coarsely ground black pepper
1 tablespoons granulated garlic
1 tablespoon smoked paprika
2 pounds skirt steak, cut into 3 or 4 equal pieces
Stir together all the ingredients except steak in a small bowl. Sprinkle the rub heavily on the beef and then massage it in well. Allow the seasoned meat to sit for at least 45 minutes at room temperature, or up to overnight wrapped or covered in the refrigerator, prior to cooking. Store any remaining rub in a covered container in a cool, dark pantry for up to a month.
Prepare the grill for direct cooking over high heat. Brush the cooking grates clean. Grill the steaks over direct high heat with grill lid closed as much as possible, until cooked to your desired doneness, 3 to 4 minutes per side for medium rare. Remove from the grill and let rest for 2 to 3 minutes, then serve immediately. Serves 4 to 6.
Source: Adapted from “The Barbecue Lover’s Big Book of BBQ Sauces” by Cheryl and Bill Jamison (Harvard Common Press, $18.95).