It’s almost comical how much I love steak. At Woodfire Grill, we inevitably have little scraps of beef left in the kitchen at the end of the night. Whoever is working the grill knows that they have to grill these scraps and give them to me. I could eat steak every day of the week. You won’t see me rushing to buy a filet mignon. I like steak with texture, like flank steak. The more work a muscle does, the more flavorful it gets. The flank or abdomen of a steer does a mountain of work holding up this half-ton animal and helping it walk. Flank has an intensely beefy flavor and a satisfying chew. Plus, it’s one of the less expensive steak cuts. But it’s critical to remember that flank overcooks really fast. If this cut goes past medium-rare, it’s completely inedible.
My favorite complement for grilled steak is chimichurri, a sort of Argentine vinaigrette with lots of herbs. I make mine a little differently than most people do. Argentineans just combine all of the ingredients in a bowl. I like to keep the vinegar away from the herbs until the last minute so that the herbs stay bright green and highly aromatic. I was a little concerned that South Americans wouldn’t like it because it’s not traditional. But one of my cooks at the restaurant is from South America, and when he tasted it he said, “This is light years better than the classic version.” To me, that’s a thumbs-up.