Asado with Sirloin, Chimichurri & Malbec Pairing
Why Sirloin Works So Well on the Parrilla
Sirloin does not get the attention ribeye does, but over an open fire it holds up exceptionally well. The cut has enough fat along the edge to baste itself during cooking, and a firm texture that takes on smoke and char without falling apart. Cook it low and slow over hardwood embers and it rewards patience in a way that faster cuts simply do not.
This is a straightforward asado — sirloin, a proper chimichurri, some vegetables on the side and a glass of Malbec. No distractions. If you are new to cooking on the parrilla, this is the recipe to start with. The Asado Gaucho range gives you the grate control this style of cooking needs.
Ingredientes
For the grill
- 1 sirloin steak, thick cut (at least 3 cm)
- 2 bell peppers, halved
- 1 red onion, halved
- Corn on the cob (optional)
Seasoning
- Coarse sea salt
- Black pepper
- Olive oil
To serve
- Fresh chimichurri — see our full chimichurri recipe
- A bottle of Argentine Malbec
Instrucciones
1. Build the fire
Use hardwood logs and let them burn down to a solid ember bed before cooking. On the Omberg Asado Gaucho 1000, burn your wood in the brasero and shovel embers across as needed. You want steady, even heat — not flames licking the grates.
2. Season the steak
Rub the sirloin with olive oil and season generously with coarse salt and black pepper on both sides. Leave it at room temperature for 30 minutes. Brush the peppers and onion with olive oil and season lightly.
3. Start the vegetables
Place the peppers and onion cut-side down on a medium-heat zone. They take longer than the steak and benefit from slow, even heat. Leave them mostly undisturbed until the edges soften and begin to char.
4. Grill the sirloin
Place the steak over the hottest part of the grill. Sear for 3 minutes per side without moving it. Shift to a cooler zone and cook to your preferred doneness — 55°C for medium-rare, 60°C for medium. Rest for at least 5 minutes before slicing.
Fat-side cooking tip: once the steak is rested, hold it upright on its fat edge directly over the embers for 60 seconds. It crisps up the fat cap and adds a layer of flavour you do not get any other way.
5. Serve
Slice the sirloin against the grain and arrange it on a board with the charred peppers and onion. Spoon chimichurri over the top or serve it alongside for dipping. Pour the Malbec and eat while everything is still warm from the fire.
The Malbec Pairing
Argentine Malbec and beef cooked over open fire is not a coincidence — it is the combination that defined the asado tradition. The wine has enough dark fruit and tannic structure to cut through the fat of the sirloin without overpowering the smoke.
Look for a Mendoza Malbec — anything from the high-altitude Luján de Cuyo or Uco Valley regions will work well. Serve it at around 16°C, slightly below room temperature.
Preguntas frecuentes
How thick should the sirloin be for asado?
At least 3 cm. Thinner cuts cook through too quickly on a hot parrilla and are harder to control. A thick sirloin gives you time to develop a proper crust while keeping the centre at the right temperature.
Can I cook sirloin the same way as ribeye on the parrilla?
Yes, with slightly less margin for error. Ribeye has more internal fat so it stays juicy even if you overshoot the temperature. Sirloin is leaner, so pull it a degree or two earlier than you think you need to.
What chimichurri should I use?
Make it fresh. The Omberg chimichurri recipe uses flat-leaf parsley, garlic, red wine vinegar and olive oil — done in five minutes and far better than anything from a jar.
Do I need any accessories for this cook?
Not for the steak itself. If you are adding corn or want to cook smaller vegetables without them falling through the grates, the Omberg Asado Ember Basket Pro keeps everything in place over the fire.
