Carne a la Parilla

Method

Heat your barbecue or griddle to a high temperature until the grates are smoking. Pat the beef steaks dry and generously season both sides with sea salt and black pepper at least 15 minutes before cooking. Place the steaks directly on the hot grill and cook for 4-5 minutes per side for medium-rare, resisting the urge to move them and allowing a proper crust to form. While cooking, finely chop the parsley and garlic together, then mix with olive oil to make a chimichurri. Once the steaks reach your desired doneness, remove from heat and rest for 5 minutes, then serve topped with the fresh chimichurri and a squeeze of lemon juice.