Bife con Chimichurri

The story

Beef grilled over wood or charcoal is at the heart of Argentine food culture, and the asado, a long, social barbecue with family and friends, is a cherished tradition.

Chimichurri is the sauce that goes with it: fresh parsley, garlic, oregano, chili flakes, vinegar and olive oil. It's tangy and herby, and it's just as good on chicken, vegetables or bread.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 2 steaks, about 200 g (7 oz) each (sirloin, skirt or flank)
• Salt and pepper
• For the chimichurri: 1 cup finely chopped parsley, 3 garlic cloves (minced), 1 tsp dried oregano, ½ tsp chili flakes, 3 tbsp red wine vinegar, ½ cup olive oil, ½ tsp salt

Steps

1. Mix all the chimichurri ingredients in a bowl. Let it sit for at least 15 minutes so the flavors come together.
2. Take the steaks out of the fridge 20 minutes before cooking. Pat dry and season well with salt and pepper.
3. Grill or sear in a very hot pan for 3 to 4 minutes per side for medium-rare, depending on thickness.
4. Rest the steaks for 5 minutes, then slice across the grain.
5. Spoon chimichurri over the top and serve with a green salad or grilled vegetables.

Make it your way

• Lighter: use a lean cut and serve a smaller portion with lots of grilled vegetables.
• Vegetarian: chimichurri is wonderful on grilled portobello mushrooms, cauliflower steaks or halloumi.
• Chicken: use chicken thighs, cooked through.

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