Barbecued Argentinian Steak

Argentina is famous for their beef, succulent and juicy the country is one of the top exporters in the world. Cattle were introduced to Argentina in 1536 by the Spanish the fertile condition of the Pampas region resulted in the cattle rapidly multiplying. Beef makes up a large percentage of the Argentinian's diet so as you could imagine they are experts in cooking it. Our friends from Pampas Plains provided us with the most amazing Argentinian steaks for this recipe which we accompanied with barbecued corn and Chimichurri sauce a traditional accompaniment to grilled meats.

6 Portions
Prep: 5 minutes
Cook: 8-15 minutes



  • 6 x 200g Argentina fillet steaks
  • 100ml olive oil
  • 3 garlic cloves, bruised by pushing down with the side of a knife
  • handful of fresh oregano
  • maldon salt and freshly ground black pepper

To Serve

  • Chimichurri Sauce
  • Barbecued Corn (see below)



  1. Mix the oil, garlic and oregano together in a bowl. Place the steaks on a plate, pour over the marinade, coat, cover and leave for an hour before cooking.
  2. To Cook: Heat a barbecue to a moderate high heat. Season the steaks lightly with salt and pepper. Place the steaks on grill and cook for 4-8 minutes on each side dependant on how well you like them cooked (for me well seared and bloody can't be beaten for this high quality piece of beef). Remove from the heat and allow to rest for a couple of minutes. Serve.
  3. To Serve: Accompany the steaks with, barbecued corn, chimichurri sauce and a light salad.

Barbecued Corn

  1. Place corn cobs on a piece of foil, place a tablespoon of butter on each one and wrap in the foil. Place on a moderate barbecue for 20-25 minutes turning occasionally. Serve.