What makes an Argentinian steak different from any other? Well for starts, Argentina takes its beef very seriously. They have a lot of cows, export a TON of said cows and have perfected the simple grilled steak recipe. A little rosemary for flavor, some basic red wine reduction to cut the meat's richness and finito. No elaborate marinade or fridge-consuming wet-aging necessary. Put down that bottle of steak sauce and walk away. The only condiment you could possibly need is a nice chimichurri.
In order to do it justice, however, this cannot be steak out of a plastic-wrapped package. And it doesn't actually have to come from Argentina. You must saunter up to the counter at a butcher shop and order a fresh piece of bright-red prime beef, hand-sliced by a professional dedicated to the art of providing you with meat that didn't come from a plastic-wrapped package. The rest is up to the flames.
- 1 16-ounce strip steak
- several long sprigs fresh rosemary, plus more to garnish
- 1/2 bottle red wine
- 1/2 teaspoon black peppercorns
- coarse salt and freshly ground pepper
For the red wine reduction:
- Bring wine to a boil with one sprig of rosemary and the peppercorns in a small pot.
- Lower heat to a simmer and reduce by half, about an hour. Want to go a little fancier? Check out our formula for the perfect red wine reduction.
For the steak:
- Preheat the grill to high.
- Drop steak on the center of the grill and place remaining rosemary sprigs on top.
- Close the lid and cook for 3 minutes, then lift the lid, pick the steak up using long tongs and rotate 90 degrees to make hash marks.
- Cook for another 2-3 minutes then remove rosemary, flip and repeat on the other side, placing the rosemary back on top.
- Remove steak from grill and allow to rest for 10 minutes before serving with the red wine reduction and fresh rosemary.