Asado with Sirloin, Chimichurri & Malbec Pairing

Experience the true spirit of an Argentinian asado with this grilled steak, fire-roasted vegetables, and creamy cheesy corn, all cooked over open wood fire on the Omberg Asado Gaucho 1200. Pair it with a bold Malbec wine for the ultimate culinary experience.

Ingredients

For the Grill

• Steak: Bone-in ribeye or sirloin
• Vegetables:
  • 2 red bell peppers, halved
  • 2 small red onions, whole
  • 1 whole garlic bulb, halved
• Cheesy Corn Dish:
  • 1 cup corn kernels (fresh or frozen)
  • ½ cup heavy cream
  • 100 g (3.5 oz) shredded cheddar or similar cheese
  • 1 tbsp butter
  • 1 tsp chili flakes (optional)

Seasoning & Extras

• Coarse salt (sea salt or rock salt)
• Black pepper
• Olive oil
• Smoked paprika
• Dried oregano

Chimichurri Sauce (for serving)

• ½ cup fresh parsley, finely chopped
• 1 garlic clove, minced
• ¼ cup olive oil
• 1 tbsp red wine vinegar
• ½ tsp chili flakes
• Salt & black pepper to taste

Instructions

1. Prepare the Fire

• Use hardwood logs for an authentic Argentinian grilling experience.
• Let the fire burn down to glowing embers before spreading them under the grill.
• Adjust the grill height with the crank wheel—lower for searing, higher for slow cooking.

2. Season & Prepare the Ingredients

Steaks:

• Rub with salt, black pepper, smoked paprika, and oregano.
• Let them rest at room temperature for 30 minutes before grilling.

Vegetables:

• Brush bell peppers, onions, and garlic with olive oil.
• Season with salt & black pepper.

Cheesy Corn Dish:

• Place a cast-iron skillet on the grill.
• Melt butter, then add corn and sauté briefly.
• Stir in heavy cream and let it simmer.
• Add shredded cheese and chili flakes, stirring until melted and creamy.

3. Grill to Perfection

Steaks:

• Sear over high heat for 4–5 minutes per side, then move to a cooler section to finish cooking.
• Medium-rare: 55°C (130°F), Medium: 60°C (140°F).
• Let rest for 5–10 minutes before serving.

Vegetables:

• Grill bell peppers and onions for 8–10 minutes, turning occasionally.
• Roast garlic halves cut-side down until golden and soft.

Cheesy Corn Dish:

• Stir occasionally until thick and creamy, about 5–7 minutes.

4. Serve & Enjoy!

Arrange everything on a large wooden board.
Drizzle chimichurri over the steak.
Pair with fresh crusty bread (optional).

Wine Pairing: Argentinian Malbec 

To complement the rich, smoky flavors of the asado, serve with a bold and full-bodied Malbec. The dark fruit notes, smooth tannins, and hint of spice enhance the charred steak and roasted vegetables beautifully.

Best Choices:

• Catena Zapata Malbec – A classic with deep blackberry and spice flavors.
• Luigi Bosca Malbec – Elegant with a smooth, velvety finish.
• El Enemigo Malbec – A more complex and bold option.