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.
Also Read: Peruvian Lomo Saltado With Grass Fed Beef
Chimichurri Sauce: The Magical Condiment You Need To Try
Chimichurri sauce is an iconic element of Argentinian cuisine. Some refer to it as an Argentinian pesto. There’s an undeniable similarity between the two sauces because they’re both green, oil based and wildly versatile. It’s a condiment that can go on virtually anything, and doubles as a marinade. It’s delicious on any type of meat, eggs, vegetables, bread… you get the idea. This delectable sauce can easily be altered to your specific tastes – the recipe listed is simply a guideline to get started.
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.
Beef That’s Pasture Raised In Mountain Valleys
Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.
- 2 lbs top sirloin steak
- Sea salt and freshly ground black pepper to taste
- Bison tallow for cooking if using the stovetop
To make the chimichurri sauce:
- 1 large bunch of parsley, roughly chopped
- 5-7 cloves of garlic, roughly chopped
- 1 tablespoon dried oregano
- 2 red chiles, finely chopped (if they’re small use 4)
- ¼ cup red wine vinegar
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- Combine all the ingredients for the chimichurri together in a medium bowl. If time permits, do this several hours in advance to allow all of the flavors to meld and infuse into the oil before using. Chimichurri gets better with time! At minimum, let it sit for 10 minutes before preparing the meat. It can be refrigerated for up to 24 hours in advance if desired.
- Generously season the meat on both sides with sea salt and freshly ground black pepper. Let the meat come to room temperature for about 30 minutes before cooking.
- Brush the chimichurri onto the meat before cooking, or if desired you can use it as a marinade and let the meat sit. For top sirloin steak, we recommend mariating for about 30 minutes to an hour (at room temperature) before cooking.
- Cook the steak with either the asado method or on the stovetop. If using the stovetop, heat bison tallow in a cast iron skillet over medium high heat. Cook for a couple minutes on each side to create a nice, flavorful seared crust. We recommend cooking the steak to medium rare for optimal flavor and texture.
- Let the meat rest for approximately 10 minutes before serving. Spoon more chimichurri over the top and enjoy.