Grilled Argentine Steaks with Chimichurri Sauce

The year I spent living in Buenos Aires was one of my happiest. I had adopted an Argentine family who lived about an hour’s bike ride from downtown, where I lived. Most every Sunday, I would ride out for a traditional Argentine Asado (barbecue). The family would set up long tables in their garage to accommodate the 20, 30, sometimes 40 people; friends and family that would gather each and every Sunday. An asado typically grills 5 or 6 types of meat, from the tenderloin to the pancreas, expertly grilled over a homemade barbecue. Of course there is an infinite supply of red wine, which only cost a few dollars a bottle.

Argentine Asado with Chimichurri sauce.

Part of any Argentine Asado includes the discussion about the selection of wood, just as important as the selection of meat, I am told.  I yell “San Lorenzo” (my hosts favorite Soccer Team) and the place erupts, both in-favor and against. A few minutes later everybody eats and drinks some more, and more. And just when you are so full you feel your stomach is going to burst (the belt came off long before), the host comes around with more meat. “Eat, Eat” he insists. Resistance is futile.

Chris Kimball’s recipe is here. The truth is, I never ate Chimichurri sauce while in Argentina. The meat was so good on its own. While the flavor of Chris Kimball’s version is good, it is just too mild. It is not authentic Chimichurri because it doesn’t have any kick. But it’s authenticity matters as little as whether you are for-or-against San Lorenzo. Take good meat (I used boneless short ribs, flanken, and Italian sausage) open a few bottles of red wine, and you are sure to have a 5-star meal.


  1. I used my favorite cuts of meat, from the rib section, rather than the strip steaks.
  2. Chimichurri was too mild, but the flavor was great so I didn’t mind.

Rating: 5-star meal, but 3-stars as Chimichurri.
Cost: $15.
How much work? Low.
How big of a mess?  Low.
Started: 6 PM.  Ready:  7:20 PM.

2 Responses to Grilled Argentine Steaks with Chimichurri Sauce

  1. Confucius says:

    Sadly, you forgot to mention who was your Sensei in the ancient art of the Asado, on the secret gardens of Hoboken.

    Moreover, I can see you didn’t mention a word about the salad. Usually downplayed by the typical Argentine ‘macho’, the side salad is a very important companion for a good asado. Almost so important as the wine.

    Sorry, but you are not ready yet, Grasshopper.

    Confucius, the Confused Chinese

    • You are too kind, Sensei. I only felt worthy of speaking about my deep love of asados, not my ability to create one.

      I too lament that I left Hoboken, as did you, before my training was complete. You did not train me at all in the art of making chimichurri.

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