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13. Around The World in 80 BBQs - Argentina

Posted in Recipes by Paddy McGranaghan on 19/03/2017

We're going back to basics this week and keeping it simple with that Argentinian staple - steak and chimicurri sauce!

This is grilling at its most raw and primal - meat, heat and flavour.

The Weber Steakhouse Charcoal we've used is made from South American Quebracho hardwood, meaning it burns at extremely high temperatures, making it perfect for searing and caramelising the outside of the steak whilst keeping the inside perfectly rare/ medium rare.

The Weber Gourmet Barbecue System Sear Grate can be used on a range of barbecues, not just charcoal grills, and its thick cast iron bars hold and transit heat more effectively, meaning excellent sear marks!

Topped off with a fresh Chimichurri sauce this is a quick and delicious meal!


Argentinian Steak with Chimichurri Sauce

INGREDIENTS (Serves 3)

  • 3 high quality steaks - we used sirloin

For the chimichurri:

  • 1 bunch of parsley
  • 250ml Extra Virgin Olive Oil
  • 150ml White Wine Vinegar
  • 10 Cloves of Garlic
  • Half a Red Onion, finely diced
  • Pinch of Salt
  • 1 tsp Black Pepper
  • Juice of 1 Lemon.

EQUIPMENT


We've used the following equipment:

  • Weber Mastertouch Charcoal BBQ
  • Weber Gourmet Sear Grate
  • Weber Chimney Starter
  • Weber Steakhouse Charcoal
  • Weber Original Stainless Steel Locking Tongs
  • Weber Firestarters

You could cook this recipe on any gas barbecue but those with a
Sear Station would be particularly useful to get the high temperatures needed.

IN THE KITCHEN

  • Finely chop the parsley, garlic and onion then combine with the wet ingredients. Whisk well to create the Chimichurri.

  • Get the steaks out of the fridge well before cooking time in order to allow them to come to room temperature.
  • Generously season the steaks with salt and pepper.

AT YOUR WEBER BBQ

  • Fill your chimney starter with Weber Steakhouse Charcoal then light using the Weber Firestarters.
  • Fill the Fuel holders in the centre and put in the sear grate to pre-heat.

  • Cook the steaks on the sear grate with the lid closed. If you want rare, cook for one and a half minutes on each side; if you want medium rare, for two minutes; and if you want well done, pack your barbecue away and donate your steak to someone who will cook it properly.
  • You can also cook down the fat on the side of the steak to create a more crispy, flavourful piece.

  • Take off the steaks and leave to rest for as long as you've cooked it for. Cover with the chimichurri sauce and devour!


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