Entrée: Argentina – Asado (Argentinian Barbecue)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

1 1 / 2 to 2 lb / 680 to 900 g skirt steak
8 oz / 225 g cremini mushrooms
1 / 4 cup (15 g) fresh parsley, chopped
1 tbsp fresh oregano or 1 tsp dried oregano
2 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
1 / 2 tsp crushed red pepper flakes
1 / 4 cup (60 ml) olive oil
Salt and black pepper to taste
2 tbsp (30 g) butter for mushrooms

Instructions

1. Make chimichurri: finely chop parsley and garlic, mix with oregano, red wine vinegar, crushed red pepper, olive oil and salt; let sit while preparing steak.  
2. Season skirt steak with coarse salt and pepper and grill over high heat 3–6 minutes per side until charred and medium-rare; rest 5–10 minutes.  
3. Slice mushrooms and sauté in butter with minced garlic until golden and seasoned with salt.  
4. Slice the rested steak across the grain and serve topped with chimichurri and a side of sautéed cremini mushrooms.