This weeks Flavour Battle has us cooking a recipe from the heart of Argentinian cuisine with our mouthwatering Argentinian Steak with Chimichurri.
Chimichurri, the star of our dish, traces its roots to Argentina and Uruguay, where it was originally used as a marinade and sauce for grilled meats. Its vibrant flavours of parsley, garlic, vinegar, and spices perfectly complement the rich taste of grilled meats.
Skirt steak, also known as “fajita meat,” is a beloved cut in Argentinian cuisine. Its robust flavour and tender texture make it ideal for grilling, soaking up the smoky goodness of the barbecue.
Our Argentinian Steak with Chimichurri captures the essence of Argentinian grilling traditions in a simple yet incredibly flavorful dish. The smoky char from the Firehawk Kamado Grill enhances the natural juices of the skirt steak, while the tangy, herbaceous chimichurri adds a burst of freshness with every bite.
This recipe is not only easy to prepare but also delivers restaurant-quality results that will impress your family and friends. It’s a celebration of good food, good company, and the vibrant flavours of Argentina, right in your own backyard.
So fire up your grill, embrace the spirit of asado, and indulge in the irresistible flavours of Argentinian cuisine with our Argentinian Steak with Chimichurri. ¡Buen provecho!
Argentinian Steak with Chimichurri
Equipment
- Firehawk Grill Barbeques Galore
- Lump Charcoal (Hardwood Lump Charcoal)
- Heat Resistant Gloves
- Long Tongs
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- Instant Read Thermometer FireBoard Spark
Ingredients
- 1 kg skirt steak
- salt and pepper to taste
- 1 bunch parsley
Chimichurri Sauce
- 3/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic cloves finely chopped
- 1 red chilli finely chopped
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
Instructions
- Fire up your Firehawk Kamado Grill. Adjust the dampers to reach a perfect cooking temperature of 200ºC/392ºF.
- Season the skirt steak generously with salt and pepper, drizzle with olive oil, and let it rest at room temperature for 15-20 minutes.
- In a bowl, combine all the ingredients for the chimichurri sauce and mix well. Adjust seasoning to your taste.
- Grill the steak for about 3-4 minutes per side for medium-rare, or until desired doneness is reached using an instant read thermometer.
- Let the steak rest for a few minutes before slicing it against the grain.
- Serve the juicy steak slices with a generous dollop of homemade chimichurri sauce on top.
Notes
| BEEF | INTERNAL TEMP °C | INTERNAL TEMP °F |
| RARE | 49 | 120 |
| MEDIUM RARE | 55 | 130 |
| MEDIUM RARE | 60 | 140 |
| WELL DONE | 71 | 159 |
| GROUND | 71 | 159 |
| PULLED | 96 | 205 |
| SHORT RIBS | 96 | 205 |
| BRISKET | 98 | 205/210 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
This recipe is so easy and delicious! I can eat this every week!