Open-Fire Chimichurri Steak

Some people meditate. Others run.
For me, cooking over an open fire is my reset button.

It slows my mind, pulls me outside, and gets me grounded in a way few other things can. The sound of the fire, the smell of the wood smoke — it’s a full reset for my head and my body.

This week’s steak and chimichurri is one of those meals where the process is just as restorative as the result.

Scroll down, fire up the grill, and let’s cook.

Servings: Steaks: 2 | Chimichurri: ~2 cups (8–10 servings as topping)

Prep Time: 10 min active (+24 hr brine) | Cook Time: 15-20 min

Ingredients

Steak

• 2 steaks of your choice — my go-to picks: picanha, flat iron, or chuck eye (about 1–1.25 inches thick)

• Kosher salt (for dry brine)

• Olive oil, for brushing steaks before grilling

Chimichurri (makes ~2 cups)

• 1 cup water

• 1 ½ tbsp kosher salt

• 2 cups flat-leaf parsley, finely chopped

• 2 tbsp crushed dried oregano

• 4-6 garlic cloves, minced (or to your liking)

• 1 tsp crushed red pepper flakes

• ¼ cup red wine vinegar

• ½ cup grape seed oil

Instructions

1. Dry Brine (24 hours before cooking):
Pat the steaks dry and lightly coat on all sides with kosher salt. Place on a wire rack over a tray and refrigerate uncovered for 24 hours. This deeply seasons the meat, ensuring consistent flavor in every bite.

2. Make the Salted Water:
Bring 1 cup of water to a boil. Add kosher salt, stir until dissolved, then let cool completely.

3. Make the Chimichurri:
In a bowl, combine parsley, dried oregano, garlic, and red pepper flakes. Stir in the red wine vinegar and grapeseed oil. Slowly drizzle in the cooled salt water, mixing as you pour to help it emulsify. Let it rest for at least 30 minutes so the flavors can fully meld.

4. Prep Steaks:
Remove from the fridge 30 minutes before cooking. Brush lightly with olive oil. Additional seasoning is optional — the dry brine has already seasoned the steak, and the chimichurri will bring plenty of flavor.

5. Grill:
This is how I cook my steaks — using a two-zone fire for an open-fire reverse sear. Start steaks on the low zone, cooking slowly until they’re about 15–20°F shy of the target temperature. Then I move them to the hot side to sear, flipping as needed, until they reach your preferred doneness. (I aim for 135°F for medium-rare). Follow this method, or use your own go-to cooking style. Transfer steaks to a plate and let rest for 5 minutes.

6. Serve:
Spoon chimichurri generously over each steak and enjoy.

Disclaimer: This newsletter is for educational and informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment.