This is traditional Argentinian food at is best. This juicy, tender beef tenderloin is cooked to perfection with crispy exterior. Steak and Chimichurri sauce is a classic pairing for a reason in the Argentinian cuisine or Latin-American cuisine. Steak and Chimichurri Sauce are often paired together for a reason—it’s a delicious and mouthwatering combination. We’ve got you covered where that’s concerned, no worries.
In Argentina, steak is a meal frequently enjoyed. Grilled meat is known as Asado, which technically refers to the traditional style of cooking meat to flavorful perfection over hot coals from a fire. This simple recipe features traditional chimichurri sauce. If you have the time and ability, cooking the meat Asado style is a great experience and will produce an amazing meal. However, you can get great results cooking the meat on a stovetop, and the combination of quality beef and the mouthwatering chimichurri sauce are the real winning recipe here.
As one of the five countries in the world with more cattle than people, it’s perhaps no surprise that Argentina is famed for its steak which is prevalent everywhere.
I will transfer you to Argentina with this amazing recipe. But if you ever have the chance to visit this beautiful country don’t leave without spending a leisurely afternoon beside the warmth of a grill or open fire, feasting on copious grilled meats. Asado is both a gathering around a barbecue with friends and a method of grilling; a multi-step affair that often lasts several hours. Expect to find beef, pork, ribs, sausages, blood sausages, and sweetbreads hot off the fire.
Well you can get this experience in your back yard with a little help from me and my tips for successful Asado.
What is Chimichurri Sauce?
Chimichurri is an herbaceous green salsa made of finely chopped parsley, oregano, onion, garlic, chili pepper flakes, olive oil, and a touch of lemon or vinegar, which is classically paired with grilled meats, especially beef, or used as a marinade. Chimichurri sauce is an iconic element of Argentinian cuisine. Some refer to it as an Argentinian pesto.
I like to add some fresh chili peppers to my chimichurri sauce for extra heat and texture. You can add the sauce to your chicken, fish or any meat you like to cook. You don’t need to just use it for the traditionally prepared Asado. Remember your kitchen your rules.
How To Cook Meat Asado Style
If you want to cook your steak with the Asado method, start building a fire about an hour before you’re going to cook the meat. Use dry wood on top of a pile of charcoal (the charcoal is what you will actually cook the meat over). Be sure not to use lighter fluid – use pinecones or paper as fuel to get the fire going. Let the fire burn for about 45 minutes until there’s a pile of red -hot charcoal underneath. When the coals are ready for cooking the meat, remove the very hottest ones. This will help to avoid any smoke from dripping fat, which is undesirable for the flavor of the meat.
You should hear a low sizzling noise when the coals are at the right temperature for cooking. Put the meat on the charcoal grill and let it cook low and slow for 30 minutes to an hour. In Argentina, cooking meat asado style is an important part of life and culture not only for the delicious flavor it imparts but for the quality time people spend together during the process.
- Make sure to trim the silver skin of your tenderloin
- For even cooking, I highly recommend bringing the tenderloin to room temperature before roasting. I like to take it out of the refrigerator and let it sit at room temperature for 1 to 2 hours.
- Tying a tenderloin is important for even cooking. Do not skip this step. It helps to get an even-thickness roast, but if you have a thin flap on one end, tuck it under the roast and tie it with kitchen string to create an even shape.
- Be generous with seasoning the tenderloin with salt and pepper.
- Cost Saving tip:-An un-trimmed tenderloin can be significantly less expensive.
- Let it rest! I know this step is probably usually skipped but it’s very important to let your cut of beef rest. This will ensure that all those delicious juices will not leak out onto your cutting board but into your mouth. Nobody loves a dry, flavorless cut of beef.
- Do not overcook it! I always tell you that the best way to really cook any kind of meat, whatever cut it may be is to really use a meat Thermometer
- Preheat oven: To 450 F degrees if you are cooking it on top of your stove, Use cast Iron skillet for perfect cooked beef
Argentinian Steak- Asado with Chimichurri Sauce
- 2 pounds Beef top sirloin - clean and trimmed
- 1- 1/12 tbsp. Salt - or to taste
- 1-2 tbsp. black pepper - or to taste
For the Chimichurri Sauce:
- 1 large bunch of parsley - roughly chopped
- 6-7 cloves garlic - roughly chopped
- 1 tsp. dry oregano
- 2 medium red chilies - if they are small use 4
- 1/4 cup red wine vinegar
- 1 tsp. sea salt
- black pepper - to taste
- 1/2 cup olive oil
- 1/2 tsp. red chili flakes - optional
To make The Chimichurri Sauce:
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
To make cook the Meat Asado style:
- To cook your steak with the Asado method, start building a fire about an hour before you’re going to cook the meat. Use dry wood on top of a pile of charcoal(the charcoal is what you will actually cook the meat over).
- Be sure not to use lighter fluid – use pinecones or paper as fuel to get the fire going. Let the fire burn for about 45 minutes until there’s a pile of red-hot charcoal underneath. When the coals are ready for cooking the meat, remove the very hottest ones.
- This will help to avoid any smoke from dripping fat, which is undesirable for the flavor of the meat.
- You should hear a low sizzling noise when the coals are at the right temperature for cooking. Put the meat on the charcoal grill and let it cook low and slow for 30 minutes to an hour.
- Let it rest for 15 minutes and serve with the Chimichurri sauce you made in advance.