Argentinian Steak with Chimichurri
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.
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 |