Carnivores attain bliss at an Argentine asado – an all-day affair featuring a parade of grilled meats including blood sausage, sweetbreads, flank steaks, and kidneys. The preparation is traditionally done over a slow-burning wood fire, but for convenience, Galavante adopts a gas grill for this occasion.

Yield: 4–5 servings

Add all of chimichurri ingredients to a small bowl and mix well. Cover and set aside.

Remove steaks from fridge and let them come to room temperature. Pat steaks dry.

Preheat grill to 375˚F. Brush steaks with olive oil and season both sides with salt. Grill until medium rare, about 5-6 minutes per side. (Center of steak should reach 125˚F on meat thermometer.) Allow steak to rest 10 minutes before slicing.

Serve with chimichurri sauce.