Classic Argentine Chimichurri Steak Asado

Argentine Chimichurri Steak Asado from The Steak Shop

An Argentine Chimichurri Steak Asado is the perfect way to experience the bold flavours of traditional grilling, with rich, smoky taste and expertly cooked meat. When you combine this unique grilling style with The Steak Shop’s Premium Argentinian Sirloin or Argentinian Ribeye, you’re in for a treat. Argentina is renowned for its top-tier beef, and our premium cuts offer rich, deep flavours that reflect Argentina’s world-class cattle rearing methods.

Why Argentinian Chimichurri Steak Asado Works So Well

Premium Steak Choices: Whether you choose the Argentinian Sirloin or the Argentinian Ribeye, both cuts deliver exceptional tenderness and flavour. The Sirloin offers a leaner cut with a robust, beefy taste, while the Ribeye provides an extra level of juiciness thanks to its rich marbling.
Convenient Chimichurri: Instead of making chimichurri from scratch, enjoy the convenience of The Steak Shop's in-house made chimichurri sauce, crafted with fresh herbs and bold flavours to perfectly complement your steak.
Gluten & Dairy-Free: A great recipe for anyone with dietary restrictions but still craving delicious food.
Quick & Easy: From marinating to grilling, this recipe is simple and delivers bold flavours without the fuss.

How Asado Cooking Enhances Argentine Chimichurri Steak

Asado is Argentina’s signature grilling method and a cultural experience. More than just cooking meat, it’s a communal gathering where family and friends come together around the grill to enjoy food, conversation, and the spirit of Argentine cuisine. The word “Asado” refers to both the method of cooking and the gathering itself.

The foundation of Asado is the quality of the meat, and Argentina is home to some of the finest beef in the world. The country’s cattle are traditionally raised on the vast, open pampas, grazing on natural grasses and roaming freely. This results in beef that is lean, tender, and full of flavour.

The Asado cooking method involves slow grilling over wood or charcoal, allowing the meat to absorb rich smoky flavours. It’s not a rushed process – it’s about taking your time, enjoying the company, and savouring every bite of perfectly cooked steak.

Ingredients for the Steak:

Argentinian Sirloin or Argentinian Ribeye (available at The Steak Shop)
Salt & Pepper to taste

Ingredients for the Chimichurri Sauce:

The Steak Shop’s In-House Made Chimichurri Sauce – Available to purchase directly from us.

Step-by-Step Instructions:

Grilling the Argentinian Sirloin or Ribeye:

Marinate the Steak: Place the Argentinian Sirloin or Argentinian Ribeye in a non-reactive container or resealable bag. Spoon 4 tablespoons of The Steak Shop’s chimichurri sauce over the steak, ensuring it’s well-coated. Flip the meat to coat evenly. Marinate at room temperature for 1 hour (or refrigerate for at least 2 hours or overnight for deeper flavour).
Preheat the Grill: Heat your grill to high (about 230°C/450°F) for both gas and charcoal grills. Let the steak come to room temperature for about 30 minutes.
Grill the Steak: Season with salt and pepper. Grill the steak for around 4-5 minutes per side for medium-rare (adjust cooking time for desired doneness).
Rest the Steak: Allow the steak to rest for 5 minutes under foil to redistribute the juices.
Slice and Serve: Slice the Argentinian Sirloin or Argentinian Ribeye against the grain. Drizzle with more chimichurri sauce or serve it on the side for extra flavour.

Helpful Tips:

Rest the Meat: Let the steak rest for 5 minutes before slicing. The internal temperature will continue to rise during this time, ensuring it’s perfectly cooked.
Use a Meat Thermometer: For best results, check the internal temperature:
- Medium-Rare: 57°C (135°F)
- Medium: 63°C (145°F)

Why Choose The Steak Shop’s Argentinian Sirloin or Argentinian Ribeye?

At The Steak Shop, we’re proud to offer the finest cuts of beef from Argentina, home to some of the best cattle in the world. All of our Argentinian meat is sourced from cattle raised in the vast, open pampas, where they graze on natural grasses. This traditional rearing method results in beef that is lean, tender, and rich in flavour.

The Argentinian Sirloin is a leaner cut with robust, beefy flavour, while the Argentinian Ribeye is known for its marbling and juiciness, offering a more succulent steak experience. Whichever you choose, you’re guaranteed a premium steak that’s perfect for creating an authentic Asado experience at home.