For a true Argentine experience, ask your butcher for grass-fed rib-eye, which is leaner and contains more flavour than most grain-fed beef. Plan on a 450g, 3.5cm-thick steak for each dinner.
The game plan
Fire up your grill to medium low (that is, when you can hold your hand over the heat for 8 seconds). Push the coals to one side of the grill and lay the meat down. Grill for five minutes, then flip the meat and repeat on the other side. Remove from the grill, and put the aside on a board for another five minutes before serving.
“Chimichurri seems to be the it sauce at the moment,” Roake says. “In my mind, this sauce is simply a salad dressing with substance and starts with equal quantities of olive oil and red wine vinegar.”
THE SIDE DISH: chimichurri
Combine all the ingredients and let it rest for 30 minutes. Pour over your perfectly grilled sirloin.
● ½ cup (125ml) each of olive oil and red wine vinegar
● 3 tsp parsley, finely chopped
● 4 cloves garlic, finely chopped
● 2 tsp oregano, finely chopped
● 1 tsp red bell pepper, finely chopped
● 1 tsp black pepper
● 1 tsp salt
● Bay leave