Argentinian Chimichurri Steak (Asado)

About This Recipe

Argentina produces some of the world's finest beef, and asado (barbecue) is the country's cultural religion. The chimichurri sauce — a raw herb condiment of parsley, garlic, oregano and vinegar — was created on the pampas by Argentine gauchos (cowboys) and has become one of the world's most copied sauces. The combination of properly rested beef and freshly made chimichurri is one of gastronomy's perfect pairings.

Ingredients

Serves 4

• 4skirt steak or flank steak (250g each)(or sirloin at room temperature)
• 2 tspcoarse sea salt
• 1 tspblack pepper
• 1 large bunchfresh flat-leaf parsley(finely chopped (about 1 cup))
• 6 clovesgarlic(very finely minced)
• 1 tbspfresh oregano(or 1 tsp dried)
• 1 tspdried chilli flakes
• 80 mlred wine vinegar
• 120 mlextra virgin olive oil
• 1 tspsalt(for chimichurri)

Instructions

1. 1

   Make chimichurri (at least 1 hour ahead)

   Combine parsley, garlic, oregano, chilli flakes, red wine vinegar and olive oil. Season with salt. Mix well. Chimichurri improves with time — make it 1–24 hours ahead.

   Chimichurri should be made by hand (chopped, not blended) for the best texture and bright green colour.

2. 2

   Prepare the steak

   Pat steaks completely dry. Season generously with coarse salt and black pepper on both sides. Rest at room temperature 30 minutes before cooking.

3. 3

   Get the grill screaming hot

   Heat a cast iron grill pan, barbecue or heavy pan until smoking hot. The pan must be very hot to create a proper crust in the short cooking time.

4. 4

   Grill the steak

   Grill skirt steak 2–3 minutes per side for medium-rare (or to your preference). Do not move the steak while it's searing — let the crust form. Baste with melted butter if using a pan.

   Skirt and flank steak are best medium-rare — they become chewy when overcooked.

5. 5

   Rest the steak

   Rest on a warm plate, tented loosely with foil, for at least 5 minutes. Resting is not optional — it allows juices to redistribute.

6. 6

   Slice and serve

   Slice against the grain into thin strips. Arrange on a board or plate. Spoon chimichurri generously over the top and serve the rest alongside.

Variations

• •

  Provoleta: grilled provolone cheese starter, traditional asado accompaniment.

• •

  Chimichurri Rojo: add 2 tbsp sweet paprika and a roasted red pepper for the red variation.

• •

  Chicken Asado: use bone-in chicken with chimichurri marinade — grill over indirect heat 45 minutes.

Storage

Chimichurri keeps refrigerated up to 1 week (oil solidifies — bring back to room temp before serving). Steak best eaten immediately.

Frequently Asked Questions