It’s an Argentinian steak sauce brimming with olive oil, chili, garlic, lemon, parsley and onion flavour. It’s a totally different take on steak sauce.
Juicy steak depends on internal temperature
This post is more of a rant on the myths that seem to surround cooking steaks than a recipe. Don’t turn your steak more than once or the juices will run out. Don’t poke your steak or the juices will run out. And please don’t wear a yellow hat and face north on a Tuesday when cooking steaks or the juices will run out. Low and slow BBQ aside, the only thing that affects moisture in a piece of meat is internal temperature. Nothing else. This is science. Meat is made of protein. The more you heat a protein, the tighter the molecules get. The tighter the molecules get, the less room there is for water. The less water there is, the drier the meat becomes. It’s not a lot more complicated than that. Get an instant read thermometer and use it religiously. You will become a star of the grill, the roast, the chop, everything you cook. Cook your steaks to a target internal temperature of 123F for rare or 127F for medium rare. Let them rest – they continue to cook while they rest. Do that and your steak with chimichurri sauce will be the talk of the next backyard BBQ.
