Argentinian Asado with Chimichurri

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.
Serves: 4
Total Time: 2 Hours 30 Minutes



  • 2 lb top sirloin steak
  • Sea salt and freshly ground black pepper to taste
  • Bison tallow for cooking if using the stovetop


Chimichurri sauce:

  • 1 large bunch of parsley, roughly chopped
  • 5-7 tsps of Spice World Ready-to-Use Minced Garlic
  • 1 Tbsp dried oregano
  • 2 red chiles, finely chopped
  • ¼ cup red wine vinegar
  • 1 tsp sea salt
  • Freshly ground black pepper, to taste
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  • 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.
Argentinian Asado with Chimichurri