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January 30, 2009

Argentine Salt-Crusted Steak

Meet Marie Claire's Chic Chef, Christine Cho.

christine Cho
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Sometimes simpler is the best way to go about eating. Why reinvent the wheel when some flavors stay tried and true for good reason?

In Argentina, the steak is offered in its purest state — a great cut of meat and a little salt. Just when you think a sauce would complement a gorgeous grass-fed cut of beef, the purity of the two products impress one’s palate time after time.

If a parilla, or barbecue, is not available, broil or pan-sear steak to liked doneness. The addition of thyme and lemon is my twist on a classic.

2 tablespoons sea salt
1 teaspoons dried thyme, optional
1 tablespoons lemon zest, optional
12-ounce rib-eye steak, 2 inches thick, preferably

1. Blend salt, thyme, and lemon and coat steak generously.
2. Heat cooking source well.
3. Remove salt coating, leaving a little on meat.
4. Grill meat 6 minutes on each side for medium-rare, 8 minutes for medium.

Christine Cho is Marie Claire's Chic Chef — stay tuned for more of her recipes flavored by her stylish adventures in Argentina.

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