Argentine Asado with Chimichurri
Why this recipe works
- Simple grilling method: High heat and minimal seasoning keep the focus on the beef while creating the char expected from asado-style cooking.
- Sharp, fresh balance: Red wine vinegar and parsley in the chimichurri cut through the richness of ribeye without masking its flavour.
- Better crust: Drying the steak before grilling helps the surface sear quickly, giving the beef a well-browned exterior.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the beef rest after grilling so the juices settle before it is sliced against the grain.
- Serve the sauce at the table: Chimichurri is best spooned over the sliced steak just before eating, keeping the herbs fresh and the beef crust intact.
Adjust the heat
- Keep it gentle: Reduce or omit the chilli flakes if you want the chimichurri to taste more herbal than spicy.
- Add more bite: Increase the chilli flakes gradually for a sharper, warmer sauce that still keeps the parsley and vinegar in balance.
Ingredient notes
- Choose a well-marbled steak: Ribeye works well because its fat bastes the meat as it grills, giving a juicy result and strong beef flavour.
- Taste the chimichurri: The sauce should be bright and punchy; adjust with a little more vinegar or salt if it tastes flat.
Common mistakes
- Starting on a cool grill: A grill that is not hot enough will cook the beef before it develops a proper char.
- Slicing too soon: Cutting the steak straight from the grill can make it lose more juice on the board.
Equipment you'll need
Ingredients
Instructions
- Make the chimichurri: finely chop the parsley and crush the garlic. In a mixing bowl, stir together the parsley, garlic, dried oregano, chilli flakes, 0.5 tsp of the fine sea salt, red wine vinegar and olive oil until glossy.
- Set the chimichurri aside at room temperature while you cook the beef so the flavours meld. If you have time, give it 15 to 20 minutes, stirring once or twice.
- Heat a barbecue grill (or grill) to high and let it get properly hot. Pat the ribeye dry, then season all over with the remaining fine sea salt.
- Grill the ribeye over high heat until well charred on the outside and juicy within, about 4 to 6 minutes per side for medium-rare, depending on thickness. Turn once, and move to a slightly cooler spot if it is colouring too fast before the centre warms through.
- Rest the beef on a board for 8 minutes. Slice against the grain and serve with the chimichurri spooned over at the table.
Recipe notes
Tips
- For the best crust, make sure the grill is very hot and the beef surface is dry before it hits the grate.
- Taste the chimichurri before serving and adjust with a pinch more fine sea salt if needed; it should be sharp and punchy.
- Food safety: if serving anyone who is pregnant, elderly, immunocompromised, or very young, cook the beef to well done.
Substitutions
- Replace Beef ribeye with beef sirloin steak for a leaner asado style cook; grill to your preferred doneness.
- Replace Red wine vinegar with white wine vinegar for a slightly lighter, cleaner acidity in the chimichurri.
- Replace Fresh parsley with fresh coriander for a different herb profile that still works well with grilled beef.
Storage
- Refrigerate up to 3 days
- Cool leftover beef, cover and refrigerate within 2 hours; reheat gently in a frying pan with a splash of water until piping hot, or serve cold in slices. Keep chimichurri covered in the fridge and bring to room temperature before serving, stirring well.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Prime Rib Roast with Rosemary, Garlic and Beef Gravy
Roast prime rib with rosemary and a simple beef gravy
Lomo Adobado (Marinated Pork Loin Roast)
Marinated pork loin roast with smoked paprika and garlic
Miso Butter Salmon (Salmon with Miso and Butter Glaze)
Baked salmon with a glossy miso butter glaze
Gigot d’Agneau Rôti à l’Ail et au Thym (Roast Leg of Lamb with Garlic and Thyme)
Roast leg of lamb with garlic, thyme and white wine gravy
Kalkoenrollade Kerst (Dutch Christmas Turkey Roll)
Turkey roll with herby breadcrumb stuffing and light gravy
Agnello al Forno (Roast Lamb with Potatoes and Rosemary)
Roast lamb with potatoes, garlic and rosemary
Tex-Mex Enchiladas with Red Chilli Sauce
Chicken enchiladas baked with red chilli sauce
New Orleans BBQ Shrimp
Quick prawns cooked in buttery Worcestershire, lemon and pepper sauce
Savoury Tarte Tatin with Pork Belly and Caramelised Onions
Savoury tarte Tatin with pork belly and caramelised onions
Duck Confit with Sarladaise Potatoes
Crisp duck confit with duck fat potatoes, garlic and parsley
Seolleongtang (Korean Ox Bone Soup with Brisket)
Korean ox bone soup with brisket and a milky broth
Moroccan Lamb Skewer Platter (Lamb Brochettes)
Grilled Moroccan lamb skewers with tomato and red onion salad
Churrasco with Chimichurri (Grilled Beef Steak)
Grilled beef steak served with herby chimichurri sauce
Argentinian Choripán (Grilled Chorizo Sandwich with Chimichurri)
Grilled chorizo sandwich in crusty bread with chimichurri
Asado Feast (Grilled Beef Ribs and Pork Sausages with Chimichurri)
Grilled beef ribs and sausages with parsley chimichurri
Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil and Chilli Pasta)
Spaghetti with garlic, olive oil and chilli flakes
Chimichurri Sauce (Herb and Garlic Sauce)
Parsley and garlic chimichurri with olive oil and red wine vinegar
Baked Empanadas with Minced Beef, Olives and Egg
Baked empanadas with minced beef, olives and egg
You might also like
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Christmas Sugar Cookies with Vanilla Butter Dough
Buttery vanilla sugar cookies cut into festive shapes
Chicharrón en Salsa Verde (Pork Rinds in Green Chilli Sauce)
Pork rinds softened in tangy tomatillo and green chilli sauce
Modern Paella-Style Grain Bowl with Chicken and Prawns
Paella-style grain bowl with chicken, prawns and rice
Revithada (Greek Slow Cooked Chickpea Stew with Tomato and Lemon)
Slow cooked Greek chickpea stew with tomato and lemon
Red Velvet Cake with Cream Cheese Icing
Red velvet cake with cocoa and cream cheese icing
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
