Churrasco Steak

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 40 minutes

Ingrédients

2 pounds (900g) trimmed skirt steak (about 1 whole skirt steak) or other thin cut of steak such as hangar or a butterflied boneless beef short rib (see notes)

Kosher salt and freshly ground black pepper

Neutral oil, such as corn or canola, for greasing grill grate or for the plancha/skillet

One recipe Chimichurri Sauce

Instructions

Season steak all over with salt and pepper. Set steak on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, for at least 30 minutes and up to 8 hours before cooking.

To Grill the Steak: Open bottom vent of a charcoal grill completely. Light chimney starter filled with charcoal briquettes (6 quarts). Once top coals are partially covered with ash, pour into a steeply banked pile against 1 side of the grill; set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, turn all burners of a gas grill to high, cover, and heat grill until hot (500°F; 260°C), about 15 minutes. Clean and oil grill grate.

Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chichurri for the last minute of cooking. Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

To Cook on a Plancha or in a Skillet: In a large cast iron skillet or on a large plancha or cast iron griddle, heat 2 tablespoons oil (30ml) over high heat until lightly smoking. Add steaks in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chichurri for the last minute of cooking. (If you own a cooking or grilling weight, you can use it to press down on the meat and improve the sear.) Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

Cut steaks crosswise into 5- or 6-inch sections, then slice thinly against the grain and serve with chimichurri sauce spoon on top.