Entree: Argentina – Pampas – Argentine Asado-Style Porterhouse with Chimichurri

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Additional 30 min

Total 54 min

Ingredients

- 1 porterhouse steak, approx. 34 oz (963 g)
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 g) coarse kosher salt
- 1 cup (30 g) packed fresh flat-leaf parsley, finely chopped
- 1/2 cup (120 ml) olive oil for chimichurri
- 2 tbsp (30 ml) red wine vinegar
- 3 cloves (9 g) garlic, minced
- 1 tsp (5 g) crushed red pepper flakes
- 1 tsp (5 g) dried oregano or 1 tbsp (3 g) fresh oregano, chopped
- 1/2 tsp (2.5 g) coarse salt (for chimichurri)
- 2 tbsp (30 ml) water (optional, to adjust chimichurri consistency)

Instructions

1. Make the chimichurri: in a bowl combine chopped parsley, 1/2 cup (120 ml) olive oil, red wine vinegar, minced garlic, crushed red pepper flakes, oregano, 1/2 tsp salt, and water if needed; mix and let rest at room temperature 30 minutes. Pat steak dry, rub with 1 tbsp olive oil and season evenly with 2 tsp kosher salt.
2. Preheat grill or charcoal to very high heat. Grill steak 5–7 minutes per side for medium-rare (adjust for thickness), letting edges crisp and fat render. Rest steak 8–10 minutes, then slice against the grain and serve with chimichurri spooned over or alongside.