AR Cuisine

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

  • ribeye steak
  • flat-leaf parsley
  • garlic cloves
  • red wine vinegar
  • olive oil
  • dried oregano
  • chilli flakes
  • sea 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

  1. Build hardwood fire; let burn to embers.
  2. Season ribeye generously with salt only.
  3. Cook over low embers 8–10 min per side for medium.
  4. Blend parsley, garlic, vinegar, oil, oregano, and chilli for chimichurri.
  5. Rest steak 8 min; serve with chimichurri.

Related Recipes

#ar