Entree: Argentina – Argentine Asado Belt – Churrasco (Grilled steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 5 min

Total 35 min

Ingredients

- 4 flank or skirt steaks (churrasco), approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 1 tsp (5 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice

Chimichurri:
- 1 cup (25 g) flat-leaf parsley, packed, finely chopped
- 2 tbsp (6 g) fresh oregano, finely chopped (or 2 tsp (2 g) dried oregano)
- 4 cloves garlic, minced
- 1/2 tsp (1 g) red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 1/2 tsp (2.5 g) coarse sea salt
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. Pat steaks dry and rub both sides with olive oil, minced garlic, lemon juice, coarse salt, and black pepper; let rest at room temperature 20–30 minutes while you prepare the chimichurri.
2. Combine all chimichurri ingredients in a bowl, mix well, adjust salt and vinegar to taste; let sit at room temperature so flavors marry.
3. Preheat a grill or heavy cast-iron skillet to very high heat (aim for searing heat). Oil grates or skillet lightly.
4. Sear steaks 2–4 minutes per side for medium-rare (depending on thickness), forming a good crust; for thinner churrasco, total cook time may be shorter—watch carefully.
5. Transfer steaks to a cutting board and rest 5 minutes. Slice thinly against the grain and serve immediately topped with generous spoonfuls of chimichurri.