Argentine Beef Asado

Ingredients

• 4 steaks beef ribeye or strip steaks (1.5 inches thick)
• ½ cup fresh flat-leaf parsley, chopped
• 3 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
• 6 cloves garlic cloves, minced
• ½ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. Place minced garlic in a small bowl.

2. 2

   Chop the fresh parsley leaves into small pieces about 0.25 inches across by repeatedly cutting the pile with a knife until very fine.

3. 3

   Chop the fresh oregano leaves the same way—into pieces about 0.25 inches across—or measure 1 tablespoon of dried oregano if using.

4. 4

   Pour 0.5 cup olive oil into the bowl with minced garlic, add the chopped parsley and oregano, 3 tablespoons red wine vinegar, 1 teaspoon salt, and 0.5 teaspoon black pepper.

5. 5

   Whisk the marinade ingredients together in the bowl using a fork until evenly combined and the oil looks cloudy with herbs, about 20 seconds.

6. 6

   Pat each beef steak dry with paper towels to remove surface moisture, which helps them brown better.

7. 7

   Place the steaks in a shallow dish or on a rimmed plate and pour the marinade evenly over both sides of each steak.

8. 8

   Let the steaks sit in the marinade at room temperature for 10 minutes while you prepare the grill.

9. 9

   Heat a grill or grill pan to medium-high heat (if using a grill pan on the stovetop, place it over medium-high heat for 3 minutes until it shimmers when you flick water on it).

10. 10

    Remove one steak from the marinade and place it flat on the hot grill surface; repeat with remaining steaks, leaving about 2 inches between each one.

11. 11

    Cook the steaks without moving them for 4 minutes, until the surface facing the grill turns deep brown with dark grill marks.

12. 12

    Flip each steak using tongs and cook the second side for 4 minutes more (for medium-rare) until the surface is similarly browned.

13. 13

    Transfer the steaks to a clean plate and let them rest for 5 minutes before serving—this keeps the meat juicy.

Tools you’ll need

• small bowl
• fork
• paper towels
• shallow dish or rimmed plate
• grill or grill pan
• tongs
• instant-read thermometer (optional, for checking doneness)

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