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.