Argentine Beef Asado

Step 1

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. Place minced garlic in a small bowl.

Step 2

Chop the fresh parsley leaves into small pieces about 0.25 inches across by repeatedly cutting the pile with a knife until very fine.

Step 3

Chop the fresh oregano leaves the same way—into pieces about 0.25 inches across—or measure 1 tablespoon of dried oregano if using.

Step 4

Pour 0.5 cup olive oil into the bowl with minced garlic, add the chopped parsley and oregano, 3 tablespoons red wine vinegar, 1 teaspoon salt, and 0.5 teaspoon black pepper.

Step 5

Whisk the marinade ingredients together in the bowl using a fork until evenly combined and the oil looks cloudy with herbs, about 20 seconds.

Step 6

Pat each beef steak dry with paper towels to remove surface moisture, which helps them brown better.

Step 7

Place the steaks in a shallow dish or on a rimmed plate and pour the marinade evenly over both sides of each steak.

Step 8

Let the steaks sit in the marinade at room temperature for 10 minutes while you prepare the grill.

Step 9

Heat a grill or grill pan to medium-high heat (if using a grill pan on the stovetop, place it over medium-high heat for 3 minutes until it shimmers when you flick water on it).

Step 10

Remove one steak from the marinade and place it flat on the hot grill surface; repeat with remaining steaks, leaving about 2 inches between each one.

Step 11

Cook the steaks without moving them for 4 minutes, until the surface facing the grill turns deep brown with dark grill marks.

Step 12

Flip each steak using tongs and cook the second side for 4 minutes more (for medium-rare) until the surface is similarly browned.

Step 13

Transfer the steaks to a clean plate and let them rest for 5 minutes before serving—this keeps the meat juicy.