Classic Argentine Asado Ribeye with Chimichurri
Thick-cut ojo de bife cooked low and slow over hardwood embers, served with traditional chimichurri verde — the soul of Argentine BBQ.
15mPrep
20mCook
1Servings
580Calories
52gProtein
Ingredients
- 300 gribeye steak
- 20 gflat-leaf parsley
- 4 wholegarlic cloves
- 30 mlred wine vinegar
- 60 mlolive oil
- 3 gdried oregano
- 2 gchilli flakes
- 3 gsea salt
Ingredients
- 300 g ribeye steak
- 20 g flat-leaf parsley
- 4 whole garlic cloves
- 30 ml red wine vinegar
- 60 ml olive oil
- 3 g dried oregano
- 2 g chilli flakes
- 3 g sea salt
Instructions
- Build hardwood fire; let burn to embers.
- Season ribeye generously with salt only.
- Cook over low embers 8–10 min per side for medium.
- Blend parsley, garlic, vinegar, oil, oregano, and chilli for chimichurri.
- Rest steak 8 min; serve with chimichurri.