Argentinian Asado-Style Chimichurri Steak
In Argentina, asado is more than cooking — it’s a ritual. A beautifully seared steak with nothing more than salt, flame, and a vibrant chimichurri sauce is all you need.
Ingredients
- 2 lbs (900g) ribeye, strip, or skirt steak
- Coarse salt
- Chimichurri: 1 cup flat-leaf parsley (finely chopped), 4 cloves garlic (minced), 1/2 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, salt
Instructions
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1
Make chimichurri at least 30 minutes ahead: Combine parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, and salt. Stir well. The flavor improves as it sits (can be made hours ahead).
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2
Remove steak from fridge 30 minutes before cooking. Season generously with coarse salt on both sides.
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3
Heat grill (or cast-iron skillet) to very high heat. Cook steak for 3-5 minutes per side for medium-rare (internal temp 130°F / 54°C), depending on thickness. For skirt steak, cook 2-3 minutes per side.
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4
Rest the steak for 5-8 minutes before slicing against the grain.
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5
Serve with chimichurri spooned generously over the top. Pair with a simple salad and crusty bread.
