Name: Argentinian Chimichurri Steak (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1.5 lbs Skirt steak; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Vegetable oil; 1 cup Fresh parsley-finely chopped; 3 cloves Garlic-minced; 1/2 cup Olive oil; 2 tbsp Red wine vinegar; 1/2 tsp Dried oregano; 1/4 tsp Red pepper flakes

Recipe tier

1 each Dry-aged bone-in Ribeye
½ tbsp Maldon sea salt
1 tbsp Beef tallow
¾ cups Italian flat-leaf parsley
⅛ cup Fresh cilantro
½ tbsp Fresh marjoram
½ each Fresno chili
2.5 cloves Garlic
⅛ cup Sherry vinegar
¼ cup First-press Spanish extra virgin olive oil
½ tsp Smoked paprika
½ tsp Lemon zest

Equipment

Instructions

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1. Prepare a charcoal grill with hardwood (such as oak or hickory) for dual-zone cooking. Let the Premium Steak sit at room temperature for 1 hour.
2. Brush the steaks with melted beef tallow and season aggressively with Maldon sea salt.
3. For the Artisanal Chimichurri, ensure all herbs are hand-chopped with a sharp knife to avoid bruising. Combine the parsley, cilantro, marjoram, Fresno chili, garlic confit, sherry vinegar, smoked paprika, and lemon zest. Slowly fold in the premium olive oil by hand to maintain a chunky texture.
4. Sear the steaks over the direct heat of the hardwood until a charred crust forms (about 4 minutes per side).
5. Move the steaks to the cool side of the grill, cover, and cook until the internal temperature reaches 125°F (52°C) for medium-rare.
6. Rest the steaks on a warm platter for at least 20 minutes to allow juices to redistribute.
7. Carve the meat off the bone and slice into thick medallions. Serve with the room-temperature Artisanal Chimichurri spooned over the top.

Nutrition per serving

Calories 620