SERVES 6 TO 8
Our preferred steak for this recipe is strip steak, also known as New York strip. A less expensive alternative is a boneless shell sirloin steak (or top sirloin steak).
SAUCE |
|
¼ |
cup hot water |
2 |
teaspoons dried oregano |
1 |
teaspoon salt |
1⅓ |
cups fresh parsley leaves |
⅔ |
cup fresh cilantro leaves |
6 |
garlic cloves, minced |
½ |
teaspoon red pepper flakes |
¼ |
cup red wine vinegar |
½ |
cup extra-virgin olive oil |
STEAKS |
|
1 |
tablespoon cornstarch |
Salt and pepper |
|
4 |
(1-pound) boneless strip steaks, 1½ inches thick, trimmed |
4 |
(2-inch) wood chunks |
1 |
(9-inch) disposable aluminum pie plate (if using gas) |
1. FOR THE SAUCE: Combine water, oregano, and salt in small bowl and let sit until oregano is softened, about 15 minutes. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse to combine. Transfer mixture to bowl and slowly whisk in oil until emulsified. Cover with plastic wrap and let sit at room temperature for 1 hour.
2. FOR THE STEAKS: Combine cornstarch and 1½ teaspoon salt in bowl. Pat steaks dry with paper towels and place on wire rack set in rimmed baking sheet. Rub entire surface of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.
3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Place wood chunks around perimeter of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Using metal skewer, poke holes in bottom of disposable pie plate. Place wood chunks in pie plate and set on cooking grate. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Season steaks with pepper. Place steaks on grill (alongside pie plate if using gas), cover, and cook until beginning to brown on both sides, 4 to 6 minutes, flipping halfway through cooking.
5. Flip steaks again and cook, uncovered, until well browned on first side, 2 to 4 minutes. Flip steaks once more and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 2 to 6 minutes longer.
6. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Cut each steak crosswise into ¼-inch-thick slices. Transfer to serving platter and serve, passing sauce separately.