Argentinian Steak

Nearly a week ago, my wife left me home, while she drove to Chicago to visit her brother and sister-n-law in the hospital. After all, she wanted to welcome our new niece, Charlotte, into the world. As much as I wanted to go with them, we agreed that staying in a visitation room with three kids probably wouldn’t be too much fun for us, nor the kids. It was my duty to have fun with the kids, and it was a prime opportunity to make a good steak! As the kids played outside the majority of the day, it was my duty to bring out the grill and do some serious grilling.

Argentinian Steak

I had plenty of choices of what to do with a steak, and as I do not eat it often, when I cook a steak, I do it right. My favorite steak is one that is cooked to perfection, seasoned generously with salt and cracked black pepper, and served with some good blue cheese, however, this was not one of those days. I wanted a different profile, and I decided that a nice four hour marinade in my chimichurri sauce would not only give the steak a killer flavor, but it would also be a great condiment, replacing my typical blue cheese.

This quick and simple recipe will really add a great kick to your next steak grilling experience. Enjoy.


  • Your favorite cut of steak for grilling
  • 1/2 cup of chimichurri sauce
  • wood chips, soaked

Begin my adding the chimicurri sauce to a large ziplock bag. Add your steak, and massage the steak from the outside. Seal the bag, removing any air that you can, and place in the refrigerator for at least four hours, or overnight if you can. The longer the better. When you are ready, get your grill ready and bring it to a nice high heat as you want a nice sear on the outside.  Add the soaked wood to the coals. I used a nice oak wood that added just the right amount of smoke. Just be careful not to over smoke your meat. I like my steak with just a hint of the smokey flavor. Cook the steak to your desired tenderness.

When you have achieved the desired tenderness, remove it from the grill, placing in on a plate, and make a tent with a bit of foil, letting the steak rest for about five minutes, locking in all of the juices.

Slice the steak against the grain, and lay on top of some chimichurri sauce. Your steak will never be the same! So now we welcome in a new child, as well as a new steak. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Argentinian Steak”

  1. Hello, I just wanted fill you in I have added you to my Google bookmarks because of your beautiful webpage layout :). But on the real, I have found your website has the cleanest set up Ive ever seen. It really makes your information easier to read. Well gotta run, I’m at work now at Hawaii Floor but I will be back later.

  2. We made these egg rolls as a family activity for the first time. They fry up so quickly. My whole family loved them and are asking when we’ll be doing this again. There’s more filling in these than the ones you buy and much less expensive. We didn’t include the water chestnuts or the Chinese mushrooms because my 2 teenage boys (who are second generation Chinese-Canadians and love Chinese cuisine as much as the Chinese from HK or China) didn’t think it would taste right, but the egg rolls still tasted great.

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