Created in partnership with Orlando City, this Argentinian Asado with Chimichurri is juicy, tangy, and comes together quick with a Spice World kick! Marinated to perfection, this sizzling asado is full of Argentinian flavor—especially when elevated by the Chimichurri sauce.
Combine all the ingredients for the chimichurri together in a medium bowl. If time permits, do this several hours in advance to allow all of the flavors to meld and infuse into the oil before using. At a minimum, let it sit for 10 minutes before preparing the meat. It can be refrigerated for up to 24 hours in advance if desired.
Generously season the meat on both sides with sea salt and freshly ground black pepper. Let the meat come to room temperature for about 30 minutes before cooking.
Brush the chimichurri on the meat before cooking, or if desired, you can use it as a marinade and let the meat sit. For top sirloin steak, we recommend marinating for about 30 minutes to an hour (at room temperature) before cooking.
Cook the steak with either the asado method or on the stovetop. If using the stovetop, heat the bison tallow in a cast iron skillet over medium-high heat. Cook for a couple of minutes on each side to create a nice, flavorful, seared crust. We recommend cooking the steak to medium-rare for optimal flavor and texture.
Let the meat rest for approximately 10 minutes before serving. Spoon more chimichurri over the top and enjoy.
