When an Argentine is in the mood for a quick and easy steak, the first thing that comes to mind is a churrasco. The exact cut for a churrasco may vary from place to place but for me it means flavorful, chewy rump steak. It is hard to find ones that I like in the United States, so I've substituted shell steak here.
  • Four 1/2-inch-thick shell steaks, about 8 ounces each
  • 2 tablespoons extra virgin olive oil
  • Coarse salt
  • Chimichurri

Heat a chapa or one or two large cast-iron skillets over high heat. Brush the steaks with the olive oil and sprinkle with coarse salt. When the surface is very hot, add the steaks and sear them, without moving them, for at least 1 1/2 minutes or until well browned -- lift up an edge of one steak with tongs to check. Turn the steaks and cook for another minute, or until done to taste. Transfer to a platter and let rest for 1 minute.

Serve with the chimichurri.

Serves 4.

Excerpted from SEVEN FIRES: Grilling the Argentine Way by Francis Mallmann (Artisan Books, 2009).

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