Perfectly grilled Argentine-style steak with vibrant chimichurri sauce, showcasing the beautiful simplicity of South American asado cooking with fresh herbs and quality beef.
Recipe Details
Ingredients
- 4 x 200g ribeye steaks, 2cm thick
- 1 large bunch fresh flat-leaf parsley, finely chopped
- 60ml red wine vinegar
- 4 cloves garlic, minced
- 120ml extra virgin olive oil
Instructions
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Remove 4 x 200g ribeye steaks from refrigerator 45 minutes before cooking to bring to room temperature. Season generously with coarse salt and let rest.
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For the chimichurri, combine the 1 large bunch fresh flat-leaf parsley, 4 cloves garlic, 60ml red wine vinegar, and 120ml extra virgin olive oil in a bowl. Season with salt and pepper, then let stand for 15 minutes to develop flavours.
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Preheat your grill or heavy skillet to high heat. The surface should be very hot to create the perfect sear on the steaks.
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Grill the steaks for 3-4 minutes on the first side without moving them, allowing a beautiful crust to form. Flip and cook for another 3-4 minutes for medium-rare.
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Remove steaks from heat and let rest for 5 minutes. This allows the juices to redistribute throughout the meat for maximum tenderness.
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Slice the steaks against the grain if desired, and serve immediately with generous spoonfuls of the vibrant chimichurri sauce on top and alongside.
Tips
Steak Selection: Ribeye provides the perfect marbling for Argentine-style cooking, but sirloin or strip steaks work well too. Look for steaks at least 2cm thick.
Chimichurri Consistency: The sauce should be chunky, not smooth. Chop by hand rather than using a food processor for the most authentic texture.
Salt Timing: Salt the steaks at least 20 minutes before cooking to allow the salt to penetrate and enhance the meat's natural flavours.
Temperature Guide: For perfect doneness, use a thermometer - 54°C (130°F) for medium-rare, 60°C (140°F) for medium.
Chimichurri Storage: The sauce improves with time and can be made up to 24 hours ahead. Store at room temperature for best flavour development.
Serving Tradition: In Argentina, chimichurri is served alongside the steak, not just on top, allowing diners to control how much they want with each bite.