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Perfect Argentinian Asado Chimichurri Steak Recipe for Easy Fathers Day Grill

Argentinian asado chimichurri steak - featured image
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A simple yet flavorful Argentinian asado steak grilled to juicy perfection and served with a vibrant chimichurri sauce, perfect for Father’s Day or any weekend BBQ.

Ingredients

Scale
  • 2 pounds (900g) flank or skirt steak (choose well-marbled for juiciness)
  • 1 tablespoon coarse sea salt (preferably Maldon)
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil (for brushing)
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
  • 1/2 teaspoon red chili flakes (adjust based on heat preference)
  • 1/2 cup extra virgin olive oil (good quality)
  • 3 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Chimichurri Sauce (10 minutes): Finely chop the parsley and oregano; mince the garlic. Combine all herbs and garlic in a mixing bowl.
  2. Stir in the red chili flakes, salt, and freshly ground pepper.
  3. Pour in the olive oil and red wine vinegar and mix well. Taste and adjust seasoning if needed.
  4. Cover and let the sauce sit at room temperature while you prepare the steak to let flavors meld.
  5. Season the Steak (5 minutes): Pat the steak dry with paper towels to remove moisture.
  6. Generously sprinkle coarse sea salt and black pepper on both sides.
  7. Brush lightly with olive oil to prevent sticking when grilling.
  8. Preheat the Grill (10 minutes): Heat grill to medium-high heat (around 450°F/232°C).
  9. If using charcoal, wait until coals are covered with white ash.
  10. Oil the grill grates lightly to avoid sticking.
  11. Grill the Steak (8-12 minutes): Place the steak on the grill, cooking about 4-6 minutes per side for medium-rare.
  12. Use tongs to flip the steak once; avoid piercing it to keep juices in.
  13. Look for a nice char with grill marks and a slightly pink center.
  14. If steak is thicker than 1 inch (2.5 cm), move it to indirect heat after searing to cook through without burning.
  15. Rest and Slice (5 minutes): Remove steak from grill and let rest on a cutting board for 5 minutes to keep it juicy.
  16. Slice thinly against the grain for tenderness.
  17. Serve with generous spoonfuls of chimichurri sauce on top or on the side.

Notes

Salt the steak about 30 minutes before grilling for better crust. Avoid flipping steak more than once to maintain a good sear. Let steak rest after cooking to keep juices. Chimichurri can be made up to 24 hours ahead and kept refrigerated, bring to room temperature before serving. If chimichurri separates, stir before serving. For a twist, swap parsley with cilantro or add jalapeño for heat. Use a cast-iron skillet and finish in oven if no grill is available.

Nutrition

Keywords: Argentinian asado, chimichurri steak, Father's Day recipe, grilled steak, easy BBQ recipe, flank steak, skirt steak, chimichurri sauce

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