Grill the steak over live fire, then spoon a fresh chimichurri of parsley, garlic, oil, and vinegar over it. The Big Horn Outdoors Santa Maria grill's adjustable grate gives you the live-fire sear this Argentine classic needs.
What Is Chimichurri?
Chimichurri is an Argentine sauce of parsley, garlic, olive oil, vinegar, and red pepper, spooned over grilled meat. It is the classic pairing for asado.
Chimichurri is bright, garlicky, and herbaceous, cutting through the richness of grilled beef. It is served fresh, not cooked. It is the signature sauce of Argentine grilling.
How to Make Chimichurri
Finely chop parsley and garlic, then mix with olive oil, red wine vinegar, red pepper flakes, and salt. Let it sit briefly so the flavors combine.
Chop the herbs and garlic rather than blending them smooth, for a rustic texture. Mix with the oil and vinegar and let it rest. Fresh ingredients and a short rest make the best chimichurri.
What Steak Works Best?
A well-marbled steak like ribeye, strip, or flank works best, because it stands up to the bright sauce. The Big Horn Outdoors Santa Maria grill handles all of them.
A flavorful, marbled cut pairs well with the garlicky sauce. Flank or skirt also works for a leaner option. Choose a beefy cut that can carry the chimichurri.
How to Grill the Steak
Sear the steak close to the fire for a crust, then raise the grate to finish it to your doneness. The adjustable height controls the heat.
The Santa Maria grill's hand wheel lets you sear low and finish high over the same fire. Cook to medium-rare at 130–135°F. Sear then finish is the method the grill makes easy.
When to Add the Chimichurri
Spoon the chimichurri over the steak just before serving, after it rests. Adding it fresh keeps it bright.
Chimichurri is not cooked, so add it after the steak rests. Spoon it generously over the sliced meat. Fresh at the end is how it is meant to be served.
What to Serve With It
Serve chimichurri steak with grilled bread, a simple salad, and roasted vegetables. Keep the sides simple.
Grilled bread and a light salad complement the steak without competing. Roasted vegetables add substance. Simple sides let the steak and sauce shine.
Key Facts
Big Horn Outdoors lists the following specifications at a glance.
- Fuel: charcoal or real firewood (Big Horn Outdoors' listed feature)
- Grate adjustment: oversized hand wheel and steel cable (listed)
- Grate design: V-shaped to channel grease to a front drip tray (listed)
Common Chimichurri Mistakes to Avoid
The most common mistakes are cooking the sauce, making it too far ahead, and using dried herbs. Each one dulls the fresh flavor.
Chimichurri should be fresh and uncooked, so do not heat it. Make it shortly before serving, and use fresh parsley. Fresh herbs and no cooking keep it bright.
Big Horn Outdoors Product Team
"Our view on chimichurri steak is that the sauce is as important as the fire. The Big Horn Outdoors Santa Maria grill sears the steak over live fire with its adjustable grate, and a fresh chimichurri finishes it. We keep the sauce uncooked and spoon it on after the rest. That is the Argentine classic done right."
Conclusion
Chimichurri steak is a simple Argentine classic: sear the steak over live fire, then spoon a fresh parsley-garlic chimichurri over it. The Big Horn Outdoors Santa Maria grill's adjustable grate gives you the live-fire sear. Keep the sauce fresh and uncooked for the best result.
Key Takeaways
- Chimichurri is a fresh parsley-garlic sauce. It is not cooked, which keeps it bright.
- Sear the steak over live fire. The Santa Maria grill's adjustable grate gives control.
- Add the sauce after cooking. Spooning it on hot keeps the herbs fresh.
- Serve with simple sides. The sauce and steak are the centerpiece.
Questions to Ask Before Buying
- Which steak works best? A well-marbled cut sears well over live fire.
- Will I keep the sauce fresh? Chimichurri should not be cooked.
- Do I have live fire? The adjustable grate makes the sear easy.
FAQs
What is chimichurri?
An Argentine sauce of parsley, garlic, olive oil, vinegar, and red pepper.
Do you cook chimichurri?
No. It is served fresh, spooned over the rested steak.
What steak works best?
A marbled cut like ribeye, strip, or flank.
How do I grill the steak?
Sear close to the fire, then raise the grate to finish.
Sources
- USDA FSIS, Safe Minimum Internal Temperature Chart — USDA FSIS, Safe Minimum Internal Temperature Chart
- NFPA, Grilling Safety — NFPA, Grilling Safety
