Argentinean Grilled Steak (Traditional Argentinean Grilled stick -Asado)

Argentinean Grilled Steak features succulent cuts of beef seasoned with simple yet flavorful ingredients, then grilled to perfection over an open flame.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Marinating Time: 2-4 hours (optional)
• Cooking Time: 10-20 minutes

Number of Servings

• Servings: 4-6

Ingredients

• 2 pounds beef steak (such as ribeye, sirloin, or flank), about 1 inch thick
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Chimichurri sauce (optional, for serving)

Directions

1. Whisk together the olive oil, minced garlic, chopped parsley, red wine vinegar, dried oregano, salt, and black pepper to create the marinade.
2. Place the beef steak in a shallow dish, and pour the marinade over the steak, ensuring it is evenly coated. Cover the steak and let it marinate in the refrigerator for 2-4 hours to enhance flavor.
3. Preheat your grill to high heat (about 450-500°F / 230-260°C) for direct grilling.
4. Remove the steak from the marinade and let any excess marinade drip off.
5. Place the steak on the preheated grill and cook for 4-6 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C)
6. Once the steak is done, transfer it to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
7. Slice the grilled steak against the grain into thin strips, and serve immediately with chimichurri sauce on the side for dipping, if desired.

Nutrition Information

• Calories: Approximately 300 per serving
• Total Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 70mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 30g

Historical and Cultural Significance

Asado, or Argentinean barbecue, is a cherished tradition in Argentina that dates back centuries. Originating from the gauchos (cowboys) of the Pampas region, asado is more than just a way of cooking meat—it’s a cultural ritual that celebrates community, friendship, and the bountiful flavors of Argentinean cuisine.

Special Tips

• Use high-quality beef steak with marbling for the best flavor and tenderness. Ribeye, sirloin, and flank are popular choices for asado.
• Don’t overcrowd the grill -give the steak enough space to cook evenly and develop a flavorful crust.
• Let the steak rest before slicing to ensure juiciness and tenderness. This allows the muscle fibers to relax and retain moisture.

READ:ÂWonderful and Delicious BBQ Recipes from around the World

Serving Suggestions

• Serve the Argentinean grilled steak with traditional accompaniments such as chimichurri sauce, grilled vegetables, crusty bread, and roasted potatoes.
• Pair the steak with Argentinean red wine, such as Malbec or Cabernet Sauvignon, to complement the rich flavors of the meat.

Download the recipe here