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Argentine roast beef, known locally as “Asado,” is a beloved dish that showcases the rich flavors of South American cuisine. When paired with a vibrant chimichurri sauce, it becomes a flavorful and aromatic meal perfect for gatherings or family dinners.
Ingredients Needed
- 1.5 to 2 pounds of beef roast (such as ribeye or sirloin)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Preparing the Roast Beef
Start by seasoning the beef generously with salt and pepper. Let it sit at room temperature for about 30 minutes to ensure even cooking. Preheat your grill or oven to a high temperature, around 400°F (200°C).
If grilling, brush the beef with olive oil and place it on the grill. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. If roasting in the oven, place the beef on a roasting rack and cook for approximately 20-25 minutes, depending on thickness.
Once cooked, let the beef rest for 10 minutes before slicing. This helps retain the juices and ensures tender slices.
Making the Chimichurri Sauce
While the beef rests, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, oregano, and minced garlic. Add red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in the olive oil until the mixture is well combined. Adjust seasoning to taste.
Serving Suggestions
Slice the rested beef thinly and arrange on a serving platter. Drizzle generously with chimichurri sauce. This dish pairs well with grilled vegetables, roasted potatoes, or a fresh green salad.
Enjoy your authentic Argentine roast beef with chimichurri, a dish full of bold flavors and vibrant aromas that will impress family and friends alike.