Grilled Steak with Chimichurri
Simple grilled steak elevated by a bright, garlicky herb sauce.
Meat
How this varies: Some households substitute red bell pepper or a touch of smoked paprika into the chimichurri for a milder, sweeter version (more common outside strict Argentine tradition, closer to some Uruguayan household styles).
Ingredients
- 2 skirt steaks (entraña) or bife de chorizo (thick-cut strip steak)
- Coarse salt (sal parrillera), to taste
- 1 cup flat-leaf parsley, finely chopped (not blended)
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1/2 tsp red chili flakes (aji molido), optional
- Salt, to taste, for the chimichurri
Steps
- Make the chimichurri first, ideally 1-2 hours ahead (or the day before): combine parsley, garlic, olive oil, vinegar, oregano, chili flakes, and a pinch of salt. Stir and let rest at room temperature so the flavors meld — do not blend or process, the texture should stay coarse and loose, never a smooth puree.
- Season steaks with coarse salt only, just before grilling — no pepper, no marinade; the fire and meat should carry the flavor.
- Grill over live charcoal or wood fire (a hot pan is an acceptable indoor substitute) — about 6-8 minutes per side for entraña, or longer for a thicker bife de chorizo — turning once, to medium-rare.
- Rest the steak whole for 5 minutes before slicing against the grain — traditional asado often serves cuts whole at the table rather than pre-sliced.
- Spoon the chimichurri generously over the steak to serve.