Argentinian Beef Asado with Crispy Skin

Ingredients

• 2.2 lbs (1 kg) ribeye or flank steak 2.2 lbs (1 kg) ribeye or flank steak
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, dried oregano, ground cumin, paprika, red wine vinegar, salt, and pepper to create the marinade.
2. 2.
   Place the ribeye or flank steak in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the steak from the marinade and let any excess marinade drip off.
5. 5.
   Place the steak on the grill, skin side down, and cook for approximately 10-12 minutes per side, or until desired doneness is reached.
6. 6.
   Once cooked, remove the steak from the grill and let it rest for a few minutes.
7. 7.
   Slice the steak against the grain and serve hot, with the crispy skin facing up.

Treat your ingredients with care...

• Ribeye or flank steak — Choose a well-marbled cut of beef for maximum flavor and tenderness. Allow the steak to come to room temperature before grilling to ensure even cooking.

Tips & Tricks

• For an extra smoky flavor, add wood chips or chunks to the grill while cooking the steak.
• Let the steak rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve with chimichurri sauce for a traditional Argentinian accompaniment.

Serving advice

Serve the Argentinian Beef Asado with Crispy Skin hot, with the crispy skin facing up. Accompany it with chimichurri sauce, grilled vegetables, and a side of crusty bread.

Presentation advice

Present the sliced steak on a large platter, showcasing the crispy skin. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.