Argentinian Steak with Chimichurri

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Argentinian Steak with Chimichurri

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!

Aldergrills BBQ Argentinian Steak With Chimichurri Recipe

Argentinian Steak with Chimichurri

admin
Argentinian Steak with Chimichurri recipe. Learn about the history of chimichurri and skirt steak, dive into the cultural tradition of asado, and explore how easy and flavourful this recipe truly is.
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Lunch
Cuisine Argentinian
Servings 4

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
For best results, allow chimichurri to sit for over 2 hours. It can be refrigerated for up to 24 hours.
Keyword Flavour Battle, Grill, Meat, Sauce

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.

Firehawk Kamado Grill
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Fireboard Smart Thermometer

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  1. This recipe is so easy and delicious! I can eat this every week!

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