📝 About This Recipe
Experience the soul of the Argentine pampa with this perfectly grilled Cuadril, a prized cut of rump steak known for its deep, beefy flavor and lean texture. This recipe honors the traditional 'Asado' technique, utilizing a slow-sear method to achieve a mahogany crust while maintaining a succulent, ruby-red center. Paired with a vibrant, hand-cut chimichurri, it is a masterclass in the beauty of simplicity and high-quality fire-cooking.
🥗 Ingredients
The Meat
- 3 lbs Cuadril (Rump Steak) (cut into thick 2-inch steaks, at room temperature)
- 2 tablespoons Sal Parrillera (Coarse Sea Salt) (traditional Argentine coarse salt is preferred)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 1 tablespoon Neutral Oil (such as avocado or grapeseed oil)
Hand-Cut Chimichurri
- 1 bunch Fresh Flat-Leaf Parsley (very finely chopped)
- 4 pieces Garlic Cloves (minced into a paste)
- 1 teaspoon Dried Oregano (high quality)
- 1 teaspoon Aji Molido (Argentine Red Chili Flakes) (can substitute with standard red pepper flakes)
- 1/4 cup Red Wine Vinegar (sharp and acidic)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 2 tablespoons Warm Water (to bloom the dried spices)
- 1/2 teaspoon Kosher Salt (to taste)
For the Grill
- 1 bag Lump Charcoal (for authentic smoky flavor)
- 2-3 pieces Oak or Hickory Wood Chunks (optional for extra depth)
👨🍳 Instructions
-
1
Remove the Cuadril from the refrigerator at least 45-60 minutes before cooking. This ensures the meat cooks evenly from edge to center.
-
2
Prepare the chimichurri by placing the dried oregano and aji molido in a small bowl with 2 tablespoons of warm water. Let sit for 5 minutes to hydrate the spices.
-
3
Finely chop the parsley by hand (avoid a food processor as it bruises the leaves) and add to the bowl along with minced garlic, red wine vinegar, olive oil, and salt. Stir well and set aside at room temperature to let the flavors marry.
-
4
Prepare your grill. If using charcoal, light it and wait until the coals are covered in a thin layer of grey ash. Create a two-zone fire: one side for high direct heat and one for lower indirect heat.
-
5
Pat the steaks completely dry with paper towels. Moisture is the enemy of a good crust.
-
6
Lightly brush the steaks with neutral oil and season aggressively with Sal Parrillera and cracked pepper. Press the salt into the meat with your palms.
-
7
Clean the grill grates and lightly oil them. Place the steaks over the direct heat zone. Sear for 4-5 minutes without moving them to develop a deep brown crust.
-
8
Flip the steaks using tongs (never a fork, as it pierces the meat and releases juices). Sear the second side for another 4-5 minutes.
-
9
Move the steaks to the cooler, indirect heat side of the grill. Close the lid. This allows the internal temperature to rise slowly without burning the exterior.
-
10
Cook until the internal temperature reaches 130°F (54°C) for medium-rare, which usually takes about 10-15 minutes depending on the thickness.
-
11
Remove the Cuadril from the grill and place it on a warm cutting board. Tent loosely with foil.
-
12
Rest the meat for at least 10 minutes. This is crucial for the muscle fibers to relax and reabsorb the juices.
-
13
Slice the steak against the grain into 1/2-inch thick slices. Arrange on a platter and drizzle with a few spoonfuls of the chimichurri.
💡 Chef's Tips
Always slice against the grain; the muscle fibers in Cuadril are long, and cutting against them ensures every bite is tender. Don't be afraid of the salt—Argentine asado relies on coarse salt to create a savory crust that enhances the beef's natural sugars. If you don't have a grill, use a heavy cast-iron skillet on high heat and finish the meat in a 350°F oven. Make the chimichurri a few hours in advance, but don't refrigerate it; the olive oil should remain liquid and the flavors are best at room temperature.
🍽️ Serving Suggestions
Serve with 'Papas a la Provenzal' (crispy fries tossed in garlic and parsley). A classic Ensalada Mixta of butter lettuce, ripe tomatoes, and thinly sliced onions with a simple vinaigrette. Pair with a bold Argentine Malbec—the tannins in the wine cut beautifully through the richness of the beef. Warm crusty baguette slices are essential for mopping up the meat juices and leftover chimichurri.