Lomo asado with chimichurri

Argentina’s World Cup dinner was always going to be about beef. Great quality meat, salted and grilled slowly – what’s not to like? The chimichurri recipe comes from the Hot and Spicy cookbook by Marlena Spieler.

Lomo asado
(serves 4)

• 4 good quality steaks, suitable for grilling
• coarse salt

1. Heat your barbeque or grill pan until it’s good and hot.
2. Pat the meat dry with paper towel, then oil it with your hands.
3. Season the steaks generously with  salt. Place them on the grill and sear for five minutes.
4. Turn the meat, then either reduce the heat to medium high, or move the steaks so they are not directly over the coals. Cook to the desired doneness.
5. Rest the steaks for five minutes before serving with chimichurri sauce.

Chimichurri
(makes one cup)

• 2 onions, finely chopped
• 1 cup parsley, finely chopped
• 1-2 chillies, chopped
• 2 cloves garlic, chopped
• 1/4 cup olive oil
• 3 Tb white wine vinegar
• salt to taste

1. Combine all the ingredients. This will keep for three to four days (covered) in the refrigerator. (I’ve found it keeps a lot longer than that.)

Family score: 8.8 out of 10

Tags: barbeque, chillies, dairy-free, gluten-free, South American food, steak