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Chimichurri steak – Argentine asado
Dinner

Chimichurri steak – Argentine asado

Grilled beef steak with fresh chimichurri sauce — the heart of Argentine asado, simple and full of flavour.

ClassicWeekendSummerBBQDinnerOksekød
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Rate:
27 min total
4 servings
Easy

Ingredients

servings
Units

  • Steak

    • 4 stk Beef steaks (rib-eye or flank), about 250 g each
    • 0 Coarse salt and pepper

  • Chimichurri

    • 1 bundt Fresh parsley, finely chopped
    • 4 fed Garlic cloves, crushed
    • 3 tbsp Red wine vinegar
    • about 0.4 cup Olive oil
    • 1 tsp Dried oregano
    • ½ tsp Red chilli flakes

Instructions

  1. 1

    Mix all chimichurri ingredients in a bowl

    1. Mix all chimichurri ingredients in a bowl. Let rest at least 15 min.
  2. 2

    Let steaks reach room temperature

    1. Let steaks reach room temperature. Season with coarse salt and pepper.
  3. 3

    Grill on high heat 4–6 min

    1. Grill on high heat 4–6 min per side to desired doneness. Rest 5 min.
  4. 4

    Slice and serve

    1. Slice the rested steak against the grain and serve with a generous spoonful of chimichurri over the top.

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Nordmad

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Author

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Nordmad