Nothing says Argentina like steak from the grill with a spoonful of fresh chimichurri, the garlicky herb sauce found on every Argentine table. It is simple, it is made for sharing, and it is the perfect partner for a glass of Malbec.
Serves 4 | Preparation 20 minutes, plus at least 1 hour resting | Grill 10 minutes
Ingredients
Chimichurri
- 1 large bunch flat-leaf parsley, finely chopped (about 1 cup)
- 4 cloves garlic, finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons water
Steak
- 4 steaks of about 250 g each (ribeye or striploin), about 2.5 cm thick
- Coarse salt and freshly ground black pepper
Method
- Make the chimichurri first. Mix the parsley, garlic, oregano, pepper flakes and salt in a bowl. Stir in the vinegar and water, then the olive oil. Cover and let it rest for at least 1 hour, ideally a few hours, so the flavours come together.
- Prepare the steaks. Take them out of the fridge 30 minutes before grilling. Pat them dry and season generously with coarse salt.
- Grill. Heat the grill or a heavy pan until very hot. Grill the steaks for 4 to 5 minutes per side for medium-rare, turning only once.
- Rest. Let the steaks rest for 5 minutes, then season with black pepper and slice against the grain.
- Serve with a generous spoonful of chimichurri, crusty bread and a fresh tomato salad.
The wine pairing
Tapiz Alta Malbec: ripe dark fruit and soft tannins stand up to the charred, juicy steak, while its freshness balances the garlic and vinegar of the chimichurri.
For a special occasion: Tapiz Las Notas de Jean Claude, the bodega's tribute to French winemaker Jean-Claude Berrouet. A wine to open when the asado is a celebration.
¡Buen provecho!