Argentine Grilled Beef with Chimichurri Salad is much more than just a delicious recipe; it’s a journey into the heart of Argentina’s grilling culture, or “asado”, as it is affectionately known. Asado is a deeply cherished tradition throughout the country that is as much about the cooking as it is about fostering community. By preparing this dish, you’re engaging with a cuisine that celebrates the union of flavor, fire, and fellowship.
Argentina’s love affair with grilled meats is closely tied to its history and geography. Known for its sweeping pampas (grasslands), Argentina is one of the world’s top producers of high-quality, grass-fed beef. From tender sirloin to flavorful flank, Argentine beef is prized for its richness and depth of flavor. In this recipe, we honor that legacy by marinating sirloin steak in a simple but effective combination of olive oil, red wine vinegar, garlic, and smoked paprika. These ingredients amplify the meat’s natural flavors without overpowering them.
The star of the show, however, is arguably the chimichurri—an iconic Argentine condiment and salad that perfectly complements the robust meat. Chimichurri is a raw, herbaceous sauce traditionally made with parsley, oregano, garlic, and a blend of tangy red wine vinegar and fruity olive oil. Its zesty and fresh profile contrasts beautifully with the smoky intensity of grilled meat, making it a culinary match made in heaven. Here, we’ve elevated the chimichurri into a salad by adding finely diced red onion and a splash of lemon juice, ensuring every bite carries a burst of vibrant, aromatic flavors.
Grilling in Argentina isn’t seen as just a method of cooking—it’s an art form. The act of cooking over an open flame is slow and deliberate, allowing the smoke to impregnate each morsel of food with depth and complexity. In this recipe, the richly marinated sirloin is cooked on a hot grill to achieve a gorgeously caramelized exterior and a tender, juicy center. To honor asado tradition, a brief rest period post-grilling helps the meat retain its juices, ensuring every slice is as flavorful as possible.
This dish not only reflects the nation’s culinary prowess but also its commitment to hospitality. Asado meals are rarely prepared or enjoyed in solitude; they bring people together. Whether it’s a casual Sunday gathering with family or a festive celebration with neighbors, Argentine grilling signifies more than sustenance—it signifies connection and joy.
Our recipe is designed to bring a bit of that convivial spirit to your table. It’s straightforward enough for novice grillers to try while encapsulating the rich culinary traditions and bold flavors that define Argentine cuisine. And if you’re looking for options, the recipe is easily adaptable: it can be made vegetarian with grilled portobello mushrooms or tailored for any special gathering you have in mind.
Embrace the artistry of Argentine cooking and savor the contrast of smoky, tender beef with the refreshing brightness of chimichurri salad. It’s more than a dish—it’s a flavor-packed cultural experience.
Argentine Grilled Beef and Chimichurri Salad
Ingredients
Beef and Marinade
- 500 grams sirloin steak preferably grass-fed
- 2 tablespoons (affiliate link)olive oil extra virgin
- 1 tablespoon (affiliate link)red wine vinegar
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
Chimichurri Salad
- 1 cup fresh parsley finely chopped
- 1 tablespoon fresh oregano chopped
- 1 medium red onion finely diced
- 2 tablespoons (affiliate link)red wine vinegar
- ½ cup (affiliate link)olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 pinch (affiliate link)Salt to taste
- 1 pinch (affiliate link)ground black pepper to taste
Instructions
- Prepare the marinade by combining olive oil, red wine vinegar, minced garlic, and smoked paprika in a shallow dish. Add the sirloin steak, ensuring it's well-coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- While the steak marinates, prepare the chimichurri salad. In a bowl, mix parsley, oregano, red onion, red wine vinegar, olive oil, and lemon juice. Season with salt and pepper to taste.
- Preheat your grill to high heat. Remove the steak from the marinade, allowing excess to drip off. Grill the steak for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a thermometer for precise cooking if needed.
- Once cooked, let the steak rest for 5 minutes to lock in juices before slicing against the grain.
- To serve, place a generous portion of chimichurri salad on each plate. Arrange slices of grilled beef on top, allowing the juices to meld with the fresh herbs of the salad for a vibrant finish.