Traditional Asado – and it can be any meat or even sausage – is not marinated, but chimichurri sauce is an exception. Steaks are both marinated and served with this sauce.
There is no one correct chimichurri recipe: Argentinians use ingredients and proportions based on personal taste.
4 beef steaks with bone, approximately 0.5 kg each and at least 2.5 cm thick
2 cups fresh parsley and/or cilantro
1/4 cup fresh oregano leaves
3-10 cloves of garlic
2 tablespoons finely chopped red onion
1/2 cup olive oil
1/4 cup red wine vinegar
2-3 tablespoons lime juice
Salt and red pepper to taste
Blend all the sauce ingredients in a blender at medium speed, leaving small garlic pieces. You should get about 2 cups.
Divide the sauce into two parts: use one for marinating and leave the other for serving on the table. Dip the steaks in the marinade for half an hour to an hour, then grill them over moderate heat until done.
Argentinians prefer medium-rare steaks and cook them for no more than 10 minutes on each side.
Let the cooked steaks rest for a quarter of an hour. If necessary, slice them across the grain and serve with the remaining chimichurri sauce.