Argentinian Steak Recipe

Name: Argentinian Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Your Favorite Beef Steak, For Grilling; 1/2 cups Wood Chips, Soaked In Water; 1/2 cups Chimichurri Sauce (See Below); 1/2 bunches Flat Leaf Parsley, Rough Chop; 1 pinch Salt; 1 pinch Cracked Black Pepper; 1 teaspoon Dried Mexican Oregano; 1 whole Lemon, Juiced; 1 Tablespoon Vinegar; 1/2 cups Olive Oil; 1/4 cups Sherry Wine; 2 whole Shallots, Minced; 1 Tablespoon Red Chili Pepper Flake; 6 cloves Garlic, Rough Chop

Servings: persons

1 whole Your Favorite Beef Steak, For Grilling
1/2 cups Wood Chips, Soaked In Water
1/2 cups Chimichurri Sauce (See Below)
1/2 bunches Flat Leaf Parsley, Rough Chop
1 pinch Salt
1 pinch Cracked Black Pepper
1 teaspoon Dried Mexican Oregano
1 whole Lemon, Juiced
1 Tablespoon Vinegar
1/2 cups Olive Oil
1/4 cups Sherry Wine
2 whole Shallots, Minced
1 Tablespoon Red Chili Pepper Flake
6 cloves Garlic, Rough Chop

1
Begin by adding all of your chimichurri ingredients to a food processor, or blender and pulse it down into a nice puree.
2
Add about 3/4 of the sauce to a large zip lock bag, then toss in your steak.
3
Reserve the rest to serve with the steak.
4
Massage the steak from the outside.
5
Seal the bag, removing any air that you can, and place in the refrigerator for at least four hours, or overnight if you can.
6
The longer the better.
7
When you are ready, get your grill ready and bring it to a nice high heat as you want a nice sear on the outside of the steaks.
8
Remove the steak from the refrigerator and let it come to room temperature.
9
Add the soaked wood to the coals.
10
I used a nice oak wood that added just the right amount of smoke.
11
Just be careful not to over smoke your meat.
12
I like my steak with just a hint of the smokey flavor.
13
Cook the steak to your desired tenderness.
14
I like a medium and that typically goes, depending on your heat level for about 4-7 minutes per side, or until it registers 130 degrees on a meat thermometer.
15
When you have achieved the desired tenderness, remove it from the grill, placing in on a plate, and make a tent with a bit of foil, letting the steak rest for about five minutes, locking in all of the juices.
16
Slice the steak against the grain, and lay on top of some more of the chimichurri sauce.
17
Your steak will never be the same!
18
So now we welcome in a new child, as well as a new steak.
19
Enjoy.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Your Favorite Beef Steak, For Grilling, 1/2 cups Wood Chips, Soaked In Water, 1/2 cups Chimichurri Sauce (See Below), 1/2 bunches Flat Leaf Parsley, Rough Chop, and more.

Yes, Argentinian Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Argentinian Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions