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Classic Argentine Chimichurri Steak Asado

Published: May 18, 2018 · Modified: Jul 27, 2020 · by Jas · 36 Comments · This post may contain affiliate links. Please read our disclosure.

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Sometimes a recipe is already so simple that it doesn't need simplifying, case in point this classic Argentine chimichurri steak. And in its simplicity, it is perfect. The vibrant chimichurri sauce is used both as a marinade and topping for the grilled steak.

It goes great with a side of Texas cowboy caviar or a salad of your choice.

Not that there is something wrong with a barbecued slab of beef on its own, but the sauce with fresh herbs intensifies the flavors and adds a bright note to an otherwise dull composition.

Chimichurri Steak Origin

Argentina is known for its cuisine packed full of flavor that you can't resist and mostly consists of food dripping in a delicious sauce. Steak is commonly served in many households on a daily basis and the chimichurri sauce gives it a powerful flavor punch.

This dish originated in the countryside of Argentina, Uruguay, and Colombia. There are two versions of the chimichurri sauce: a green (chimichurri Verde) and a red (chimichurri Rojo) version.

What is chimichurri?

In the Land of Silver, where grilled meat (asado) is a form of art, chimichurri sauce is an essential condiment and doubles as a marinade. Some chimichurri recipes use cilantro and cumin but not the Argentinian version.

The stars of this sauce are parsley and garlic. Once you make your own batch, you'll start putting it on nearly everything: from bread to roasted vegetables, chicken, sausages, fish, and eggs, to mixing it into a homemade vinaigrette. I'm pretty sure you'll find plenty of other uses for this oil-based condiment, too.

So, if you can't travel, bring the world to you. Taste the Globe from your own kitchen, or in this case, your backyard! Transport your taste buds to the land of gauchos and the world's number one authority in grilling.

What type of steak is best to use?

Use your favorite cut and cook to your preference, then top with the sauce. Try one of these boneless cuts if you're not sure:

flank steak (top round) - thin and very tender
skirt steak - not as tender as flank but similar in flavor
ribeye - marbled with fat to ensure great flavor
top sirloin (or New York strip) - lots of beefy flavors

Always slice steak against the grain to keep it tender!

I'm slowly testing the waters of Latin America and am excited to explore it more, beyond the familiar Mexican cuisine, and share my culinary finds of this rich culture with you.

Because burrito and taco is not the same dish in all of South America, as the owner of our local Puerto Rican bistro will promptly tell you with pride. And he is not wrong. The flavors are noticeably different. But more of Puerto Rican flavors some other time.

How to Make Classic Argentine Chimichurri Steak?

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the “Skip to Recipe” button at the top of the page.

Using a food processor or blender, blend the ingredients for the sauce just until everything is combined and garlic is very finely minced. Set aside.
Place the steak in a nonreactive (glass, ceramic, stainless steel) container. Spoon 4 tablespoons of chimichurri sauce on top of the steak and spread it around. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the refrigerator for at least 2 hours or overnight.
Allow steak to come to room temp before proceeding (about ½ hour out of the fridge) Preheat grill to high. Sprinkle steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium-rare inside (or to your liking).
Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.

Step-By-Step Asado Instructions:

In case you want to grill your steak as Argentinians do, otherwise see the recipe below.

Start your fire. Make a stack of dry wood sitting on top of a heap of lump charcoal. Light the fire. Use a ball of paper underneath the wood to help with this process or add in a few pinecones. Don't use the lighter fluid. When the flames and smoke of your initial fire have relented (about 40 minutes), you will have a pile of smoldering charcoal.
Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the flavor of the meat. (Flank and skirt steak respond beautifully to asado cooking.) The temperature is right when you hear a gentle but constant sizzling.
Put the meat on the grill. Cook low and slow until the desired doneness. It normally takes about 40 minutes to 2 hours to cook an asado so don’t worry about overcooking the meat. (I like my beef not to be still breading while I eat it, so my steaks are always well done.)

Argentinians don’t like to rush so they take their time to cook and prepare the food and more importantly to enjoy each other’s company. For a lot of Argentinians, the ritual gathering is just as if not more important than the food itself.

More delicious grilling recipes on All that's Jas:

About Jas

I'm an excellent eater and a decent cook but also author, food photographer, recipe developer, a former anorexic, and current cheesecake addict. Cooking helps me link my Bosnian past to my American present.

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