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Charcoal-Grilled Argentine Steaks With Chimichurri Sauce

From Cook's Illustrated
  • minutes
  • Serves 6 to 8

INGREDIENTS

4

Strip steaks, boneless

2/3 cup

Cilantro, loosely packed leaves

1 1/3 cups

Flat-leaf parsley, loosely packed leaves

6

Garlic cloves, medium

2 tsp

Oregano, dried

1

Black pepper, Ground

1 tbsp

Cornstarch

8 tsp

Kosher salt

1/2 tsp

Red pepper flakes

1/2 cup

Olive oil, extra-virgin

1/4 cup

Red wine vinegar

1/4 cup

Water, hot

4

(2-inch) unsoaked wood chunks