Grain-Finished Beef · Argentine
Argentine-Style Tomahawk with Chimichurri
In an Argentine asado, great beef needs little more than salt, patient embers and a bright chimichurri. Our organic grain-finished tomahawk brings the fat and flavor that stand up to the garlicky, vinegary sauce, and a few links of chorizo on the grill make it a proper parrillada.
- Prep20 min
- Cook40 min
- Total60 min
- Servings3
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.5 kg) $555
- Coarse salt (sal parrillera)
- 2 links organic Spanish-style chorizo (optional, for the grill) $315
- 1 cup flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano (or 1 tbsp dried)
- 4 garlic cloves, minced
- 1 tsp chile flakes (ají molido)
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- Salt and pepper
Instructions
- Make the chimichurri at least 1 hour ahead: mix parsley, oregano, garlic, chile flakes, vinegar and a pinch of salt, then stir in the olive oil.
- Light a charcoal or wood fire and let it burn down to glowing embers. Arrange a hot zone and a cooler zone.
- Season the tomahawk generously with coarse salt just before it goes on the grill.
- Grill over the cooler zone, turning every 5–6 minutes, until the center reaches 45 °C (25–35 minutes). Add the chorizo alongside for the last 15 minutes.
- Move the steak over the hottest coals and sear 2 minutes per side for a deep crust.
- Rest 10 minutes on a board, then carve off the bone and slice thickly.
- Spoon chimichurri over the slices and serve with the grilled chorizo, crusty bread and a green salad.
Tips
- Chimichurri tastes better after resting; it keeps up to 5 days in the fridge.
- Salt right before grilling, Argentine style, or a day ahead—avoid salting 30 minutes before, when the surface is wet.
