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Argentinisches Asado-Steak mit Chimichurri und Papas Arrugadas auf einem Holzbrett, daneben ein elegantes bauchiges Rotweinglas mit Carménère Single Vineyard Besoain Wines aus dem Cachapoal Valley, Chile.

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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
  

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
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