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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Additional 30 min

Total 54 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 (5/16 oz (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)

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (2.5 ml) salt, and water if needed; mix and let rest at room temperature 30 minutes. Pat steak dry, rub with 1 tbsp (15 ml) olive oil and season evenly with 2 tsp (10 ml) 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.

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.