Kalamazoo K750GB-2-NA Use And Care Manual page 33

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Argentinian-Style Grilled Skirt Steak
At Argentinean asados, hosts typically plan to serve .5lb to 1.25 pounds of meat per person.
You can scale down if that seems like too much for your guests. We used skirt steak in this
recipe because it's very flavorful, but you can follow these guidelines to cook any cut you
like; sirloin, flank, and tenderloin are all classic Argentinian options as well. Argentinians
traditionally cook grass-fed beef, as do we, but you can certainly use grain-fed beef if you
prefer. This recipe is incredibly simple and delicious. Fresh, good quality ingredients and heat
from flavorful wood embers are the key components.
Serves 4
For the Chimichurri
½ ounce fresh oregano
1 ½ ounces fresh parsley
¾ cup extra virgin olive oil
¼ cup sherry vinegar (I use BLiS 9 Maple
Sherry Vinegar)
2 cloves garlic, chopped
2 pinches ground cayenne pepper
½ teaspoon red pepper flakes
¼ teaspoon fine sea salt
For the Steak
4 beef skirt steaks (grass-fed preferred)
Fine gray sea salt to taste
Olive oil
KalamazooGourmet.com +1.800.868.1699
Directions
Start a double-stacked pile of wood on one side of the grill about 45 minutes
before you want to start cooking. If you plan to grill much more than the steak in
this recipe, create a three-layer fire instead. A two-layer fire will burn faster, which
will allow you to start cooking earlier, but it won't create enough embers for
all-day grilling. Oak is a nice all-purpose, easy-to-find choice and will create the
most traditional Argentinian flavor.
Once the wood is stacked, run the ignition burners for 5 minutes to start the fire.
Always keep the grill grates well above the flames while the fire is getting going.
This is to prevent soot from building up on them. The soot can transfer to the
food, discoloring it and creating undesirable flavors.
Prepare the chimichurri by combining all the ingredients in a blender. Blend until
smooth, then adjust the taste with more salt if needed. Refrigerate until it's time
to use it, but no more than 5 hours.
Skirt steak often has one end that is thicker than the other. If this is the case, cut
each piece of skirt steak in two, to separate the thinner tapered end from the
thicker part of the muscle. Rub with oil and salt each piece liberally. Place the
thicker pieces on the grill first, directly above the embers, then add the thinner
pieces approximately a minute later. This will ensure each piece cooks evenly,
to the correct doneness. Rotate each piece 90 degrees after approximately one
minute. Let the steaks cook for approximately another minute before flipping
them and repeating the process.
Once the meat is brown on the outside but still rare on the inside, raise the
grill grate up higher above the coals and let the steaks cook for about 3
more minutes, or until the internal temperature reaches between 125-135
degrees Fahrenheit. Pull the steaks off the grill and let rest for 2-3 minutes. We
recommend cutting the steak into 4 or 5 inch sections, making it easier to cut
across the grain. Slicing across the grain is particularly important in ensuring the
steak is tender when served. Drizzle the steak with chimichurri and enjoy.
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