Living in Argentina, I get to enjoy juicy and succulent beef all the time.
The Argentine steak (called “Parrilla”) is available anywhere. Most homes have a Parrilla grill called a “Quincho” in their backyard. I have one in my house, too, but I don’t use it much. It takes several hours to grill the chunk of meat, which requires a degree of patience that I lack. However, meat grilled in a Quincho tastes so good. You can’t beat the flavor of charcoal grilled meat over gas grilled one.
Argentine beef steak is very simple. They don’t use any spices to flavor the meat. Salt is the only thing and it is just perfect. Argentine beef parrilla is often accompanied by the fragrant sauce called “Chimichurri Sauce”.
Chimichurri sauce is a mixture of finely chopped parsley, oregano, garlic, onion, olive oil, lemon juice, vinegar, and red chili flakes. I became a true convert to this sauce. The earthy yet refreshing flavor of the herb sauce not only good with beef, it partners with chicken, pork, and turkey with extra zing! I had my Thanksgiving turkey with chimichurri sauce and it was fantastic!
Using fresh parsley and oregano will make a big difference in overall taste. You can use dried oregano but don’t skip the fresh parsley!