Can I make chimichurri ahead of time?
Yes, chimichurri can be made up to 24 hours in advance and stored in the refrigerator. The flavors will deepen over time.
DINNER
Uruguayan Asado: Grilled Steak with Chimichurri & Vegetables
Transport your taste buds to Uruguay with this classic asado. We'll guide you through grilling succulent steak, crafting a vibrant homemade chimichurri, and preparing tender, smoky vegetables for an unforgettable outdoor dining experience.
HOW TO MAKE IT
Let's cook.
01
Prepare the chimichurri: In a small bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, 1/4 cup of the olive oil, red pepper flakes (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well and set aside to allow flavors to meld.
02
Season the steak: Pat the flank steak dry with paper towels. Season both sides generously with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
03
Prepare the vegetables: In a separate bowl, toss the bell pepper strips, zucchini rounds, and red onion rings with the remaining 1/4 cup of olive oil.
04
Grill the vegetables: Preheat your grill to medium-high heat. Place the seasoned vegetables directly on the grill grates. Grill for 5-7 minutes per side, or until tender-crisp and slightly charred.
05
Grill the steak: Place the seasoned flank steak on the hot grill. For medium-rare, grill for 4-6 minutes per side, or until an internal temperature of 130-135°F (54-57°C) is reached. For medium, grill for 6-8 minutes per side, or until an internal temperature of 135-140°F (57-60°C) is reached.
06
Rest and slice the steak: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute. Slice the steak against the grain into thin strips.
07
Serve: Arrange the sliced asado and grilled vegetables on a platter. Drizzle generously with the prepared chimichurri sauce.
About This Recipe
Transport your taste buds to Uruguay with this classic asado. We'll guide you through grilling succulent steak, crafting a vibrant homemade chimichurri, and preparing tender, smoky vegetables for an unforgettable outdoor dining experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smoky flavor, consider adding a few wood chips (like mesquite or oak) to your grill. Ensure your grill grates are clean and well-oiled to prevent sticking. Don't overcrowd the grill, as this can lower the temperature and steam the food instead of grilling it.
Easy Substitutions
Instead of flank steak, you can use sirloin or ribeye. For the vegetables, asparagus, corn on the cob, or eggplant would also be delicious. If fresh oregano is unavailable, use 1 tablespoon of dried oregano.
Storage & Reheating
Store leftover steak and vegetables in separate airtight containers in the refrigerator for up to 3 days. Chimichurri can be stored in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
Serve with a simple green salad, crusty bread to soak up the chimichurri, or a side of roasted potatoes. A glass of robust Tannat wine, Uruguay's national grape, would be an excellent pairing.
Common Mistakes
Overcooking the steak: Use a meat thermometer to ensure perfect doneness. Not resting the meat: Skipping this step results in dry steak as juices escape when cut. Overcrowding the grill: This prevents proper searing and charring. Not slicing against the grain: This can make the steak tough and chewy. Using dried herbs in chimichurri: While possible, fresh herbs provide a much brighter and more authentic flavor.
Frequently Asked Questions
What is the best way to clean my grill grates?
Clean your grill grates while they are still hot using a stiff wire brush. For stubborn residue, you can use a grill scraper.
Can I cook this indoors?
While grilling is traditional, you can cook the steak in a cast-iron skillet on high heat and roast the vegetables in an oven at 400°F (200°C) for 15-20 minutes, flipping halfway.
MORE TO KNOW
The key to a great Uruguayan asado is the quality of the meat and the simplicity of the preparation. Resting the steak after grilling is crucial for tenderness and juiciness. Always slice against the grain to break up the muscle fibers, making each bite more tender. Chimichurri is best made fresh, allowing the herbs to infuse the oil and vinegar for a vibrant, zesty flavor that perfectly complements the rich grilled meat.
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