Argentine Asado with Chimichurri & Papas Arrugadas

South American barbecue culture meets Chilean wine

Wine from Chile and an authentic Argentine asado—that’s pure South America on your plate and in your glass. The asado is far more than just a barbecue: it’s a ritual, a way of life, a reason to take your time. Beef, slowly cooked over charcoal or an open fire until dark on the outside and juicy and pink on the inside, served with the intensely herbaceous chimichurri made from parsley, garlic, oregano, and chili—that is the essence of Argentine barbecue culture. Accompanying this are the Papas Arrugadas, the Canarian wrinkled potatoes in a spicy salt crust, which serve as the perfect side dish to complement the robust flavors of the grilled meats. This dish requires time, good charcoal, and even better wine.

Ideal wine pairing: Besoain Single Vineyard Carménère (Cachapoal Valley, Chile)

An Argentine asado with chimichurri calls for a wine that captures the smoky intensity of the grill, complements the herbaceous notes of the chimichurri, and stands up to the robust beef—and this single-vineyard Carménère from the Cachapoal Valley does just that with a compelling character you won’t soon forget. The grapes grow at the foot of the Andes in the Los Morros vineyard, where the high altitude and the stony Andean climate give the wine its special freshness and aromatic expressiveness. In the glass, it displays an intense, deep ruby red, and the nose is characterized by an elegant complexity: rosehip and white plum meet peach and lychee, accompanied by a seductive hint of chocolate—an aromatic complexity that impressively confirms the Carménère as Chile’s great character grape variety. On the palate, the tannins are fine and silky, the fruit lively and expansive: strawberry and raspberry dominate the palate, while the elegant structure provides beef with exactly the counterbalance it needs. The finish is long and lingering—a wine that celebrates the asado without overshadowing it.

The recipe:

Argentine Asado with Chimichurri & Papas Arrugadas

A juicy ribeye steak cooked over an open wood fire, with deep grill marks and a tender, pink center. Served with a vibrant green chimichurri made from fresh parsley, garlic, oregano, and chili—herby, spicy, and with just enough acidity to elevate the meat to a whole new level. The Papas Arrugadas bring their white salt crust to the table, grounding the dish in a way that’s as simple as it is satisfying. This is Argentine barbecue culture—no compromises, just fire, time, and the right meat. With a Carménère Single Vineyard from the Cachapoal Valley in your glass, it becomes an evening that lasts longer than planned.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course BBQ / Grill, Meat dish

Cuisine Argentine, South American

Servings 2 people

Calories 720 kcal

Equipment

• 1 Holzkohlengrill oder Gasgrill
• 1 Gusseisenpfanne (alternativ) Kochtopf für Papas Arrugadas
• Rührschüsseln
• 1 Schneidebrett und Messer
• 1 Fleischzange
• 1 Küchenthermometer

Ingredients

  

1x2x3x

FOR THE ASADO:

• 2 Beef steaks Ribeye or entrecôte, about 250 g each, at least 2 cm thick
• 2 tablespoon of coarse sea salt
• 1 tablespoon black pepper coarsely ground
• 2 Tablespoon of olive oil

FOR THE CHIMICHURRI:

• 1 a large bunch of fresh flat-leaf parsley finely chopped
• 4 garlic cloves finely chopped
• 1 teaspoon of dried oregano
• 1 teaspoon of fresh thyme
• 1 red chili pepper finely chopped
• 100 ml Extra virgin olive oil
• 3 tablespoon red wine vinegar
• 1 teaspoon of coarse sea salt
• ½ tsp black pepper
• 1 teaspoon of lemon juice

FOR THE PAPAS ARRUGADAS:

• 500 g small waxy potatoes as close to the same size as possible
• 100 g coarse sea salt
• Water – just enough to cover the potatoes

FOR SERVING:

• Fresh parsley
• lemon wedges
• Coarse sea salt Fleur de sel

Instructions

 

PREPARATION:

• Prepare the chimichurri at least 1 hour before grilling—combine all the ingredients, season to taste, and let it sit at room temperature.
• Take the steaks out of the refrigerator and let them come to room temperature for 30 minutes.
• Generously season both sides with coarse sea salt and pepper.
• To make Papas Arrugadas, wash the potatoes and place them in a pot with the salt and just enough water to barely cover them.

COOKING STEPS:

• Cook the papas arrugadas over medium heat until the water has completely evaporated and the potatoes develop a white crust of salt—this takes about 25–30 minutes.
• Swirl the pot briefly over the heat until the crust is dry and crispy. Keep warm.
• Preheat the grill to the highest setting.
• Rub the steaks with olive oil and cook over direct heat until done to your liking: 3–4 minutes per side for medium-rare.
• Remove the steaks from the grill and let them rest on a cutting board for 5 minutes—do not cut into them.

SERVE:

• Place the steaks on preheated plates.
• Drizzle the chimichurri generously over or around the dish—it serves as both a sauce and a seasoning.
• Serve the papas arrugadas alongside them, with their white salt crust.
• Garnish with fresh parsley, lemon wedges, and fleur de sel.
• Serve immediately.

SIDE DISHES:

• Grilled Chimichurri Bread
• Grilled corn on the cob with herb butter
• Grüner Blattsalat mit Zitronen-Vinaigrette

Nutrition

Calories: 720kcalCarbohydrates: 54gProtein: 38gFat: 36g

Keyword Argentine barbecue, Asado Recipe, Besoain Single Vineyard, Cachapoal Valley, Carménère and Beef, Make your own chimichurri, Papas Arrugadas, Wine from Chile

Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat