How to Make Argentinean Barbecue (Without a Grill)

INGREDIENTS

• 1½ pounds of strip steak

• 1 tablespoon of olive oil.

• 1 teaspoon of kosher salt

• Chimichurri sauce

INSTRUCTIONS

1. Pat 1½ pounds of strip steak dry with paper towels.

2. Sprinkle 1 teaspoon of kosher salt evenly over both sides of the steak.

3. Transfer to a wire rack set inside a rimmed baking sheet and drizzle with 1 tablespoon of olive oil.

4. Roast at 400 degrees for 5 minutes on each side.

5. Then, broil the steak until browned on top and an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees (for medium-rare), 2 to 5 minutes.

6. Place the baking sheet on a second cooling rack and let the steak rest for 10 minutes.

7. Then, slice the steak against the grain.

8. Serve with chimichurri sauce—Gaby shares her mom’s superexclusive recipe in her book—and salad, and there you have it: Argentinean asado in just about 30 minutes without ever firing up the grill.