Steak minimum 1 1/4” thick
Flower of salt
Choice of steak spices
Chimichurri Ingredients
- 1 cup flat-leaf parsley
- 1 cup coriander
- 1 seedless Jalapeño pepper
- 2 tablespoons oregano
- 2 tablespoons thyme
- 2 stalks of wild garlic (or regular garlic)
- Zest and juice of 2 limes
- 1/2 to 3/4 cup of olive oil
- A dash of apple cider vinegar
- Salt
- Pepper
- Lemon pepper
- 2 tablespoons sriracha
- Light the charcoal and let it become as hot as possible.
- Create an even charcoal bed to ensure maximum contact with the steak.
- Blow on the charcoal to remove any possible ash from the coals.
- Apply the salt only to the steak.
- Place the steak directly on the hot charcoal and sear for about two minutes on each side.
- Replace the grill and continue cooking indirectly until the internal temperature reaches 127°F, adding the steak spices at this point to prevent them from burning during the searing.
Wrap the steak in aluminum foil and let it rest for a minimum of 5 minutes before serving.
- Finely chop all the chimichurri ingredients with a knife.
- Mix everything in a container.
**You can also use a hand blender, but add the oil at the end to avoid creating an emulsion.
Drizzle over your steak and enjoy.