Entree: Argentina – Pampas – Bife ancho (Thick ribeye steak)

Serving Size: 2

Ingredients

- 1 tomahawk steak (bife ancho), bone-in, approx. 36 oz (1.02 kg) total
- Coarse salt (such as sea salt or rock salt), to taste
- Freshly ground black pepper, to taste
- 1/2 cup (120 ml) olive oil (for chimichurri and grilling as needed)
- 1/2 cup (30 g) fresh parsley, finely chopped
- 2 tbsp (6 g) fresh oregano, finely chopped (or 2 tsp / 2 g dried oregano)
- 4 garlic cloves, minced
- 2 tbsp (30 ml) red wine vinegar
- 1/4 tsp (1 g) red pepper flakes
- 1 lb (450 g) Yukon Gold potatoes, cut into wedges for roasting
- 1 tbsp (15 ml) lemon juice or additional vinegar (optional, for chimichurri)

Instructions

1. Prepare chimichurri: in a bowl combine chopped parsley, oregano, minced garlic, red wine vinegar, 1/2 cup (120 ml) olive oil, red pepper flakes, lemon juice if using, and salt; let rest at room temperature for at least 30 minutes for flavors to meld.
2. Bring the tomahawk to room temperature and season liberally with coarse salt; lightly oil the meat or brush the grill grates with oil to prevent sticking.
3. Heat a parrilla, charcoal grill, or heavy-duty grill pan until very hot; sear the tomahawk 4–6 minutes per side over direct high heat to develop a crust, then move to indirect heat or reduce heat and continue cooking to desired doneness (125°F–130°F / 52°C–54°C for medium-rare); total time will vary by thickness.
4. While the steak grills, toss Yukon Gold potato wedges with olive oil and a pinch of salt and roast in a 425°F (220°C) oven for 25–30 minutes, turning once, until golden and tender.
5. Remove the steak from the grill and let rest 10–15 minutes to redistribute juices.
6. Slice the rested tomahawk across the grain, serve with generous spoonfuls of chimichurri, and accompany with roasted Yukon Gold potatoes.