There’s nothing quite like the bold, smoky aroma of Argentine-style grilling—a sizzling steak over an open flame, kissed by the heat of the grill, and finished with a vibrant, herbaceous chimichurri sauce. This Argentine-style grilled shoulder steak is juicy, flavorful, and effortlessly delicious, making it a must-try for steak lovers.
What is Argentine-Style Grilled Shoulder Steak?
Shoulder steak, also known as chuck steak, is a tender yet robustly flavored cut that grills beautifully when cooked properly. In Argentinian asado (barbecue) tradition, this cut is often cooked over wood or charcoal, giving it a distinct smoky depth. The star of the dish is the chimichurri sauce—a tangy, garlicky blend of fresh parsley, oregano, red pepper flakes, and olive oil, which adds brightness and balance to the rich, charred meat.
In Argentina, asado is more than just a meal—it’s a social event, a cultural staple, and a way of life. Families and friends gather around the parrilla (grill), cooking large cuts of beef slowly over wood or charcoal, allowing the flavors to develop naturally. No asado is complete without chimichurri, a sauce that perfectly complements the smoky, rich flavors of grilled meat.
Argentine-Style Grilled Shoulder Steak with Chimichurri Recipe
Course: LunchCuisine: ArgentineDifficulty: Easy4
servings20
minutes10
minutes400-500 kcal per serving
kcalJuicy, smoky, and full of bold flavors, this Argentine-style grilled shoulder steak is paired with a zesty chimichurri sauce for the perfect balance of richness and freshness.
Ingredients
For the Steak:
1.5–2 lbs shoulder steak (also known as chuck steak)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (adds depth and mild smokiness)
1 teaspoon garlic powder
Half a teaspoon of red pepper flakes (optional, adds a bit of heat)
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
Use 2 tablespoons of freshly chopped oregano, or substitute with 1 tablespoon of dried oregano.
3 cloves garlic, minced
Use half a teaspoon of red pepper flakes, modifying the amount to your desired level of spiciness.
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil
2 tablespoons red wine vinegar (adds tanginess)
1 tablespoon fresh lemon juice (for extra brightness)
Directions
- Prepare the Chimichurri Sauce
Mix the parsley, oregano, garlic, red pepper flakes, salt, and black pepper together in a bowl.
Stir in olive oil, red wine vinegar, and lemon juice, mixing until well combined.
Let the chimichurri sit for at least 15-20 minutes to allow flavors to meld.
- Next, add seasoning to the steak.
Pat the shoulder steak dry with paper towels.
Rub the steak with olive oil, then season evenly with salt, black pepper, smoked paprika, garlic powder, and red pepper flakes.
Remove the steak from the refrigerator 20-30 minutes before grilling and let it sit at room temperature. This helps it cook evenly. - Grill the Steak
Heat your grill or cast-iron pan to a high temperature (approximately 450-500°F or 230-260°C).
Place the steak on the preheated grill and cook for:
Rare: 4-5 minutes per side (120-125°F / 49-52°C)
To achieve medium-rare, grill the steak for 5 to 6 minutes per side until the internal temperature reaches 130-135°F (54-57°C). Many people prefer this doneness for the most tender result.
Medium: 6-7 minutes per side (140-145°F / 60-63°C)
Let the steak rest, off the grill, for 5-10 minutes before you slice it. - Slice and Serve
For the most tender slices, cut the steak thinly across the grain.
Spoon chimichurri sauce generously over the steak.
Serve with grilled vegetables, crusty bread, or a fresh salad for a full Argentine-style meal. - Storage and Reheating Tips
✔ Refrigerate leftover steak in an airtight container for up to 3 days.
✔ Reheat gently in a pan over low heat or enjoy cold in a sandwich or salad.
✔ Chimichurri can be stored in the fridge for up to 1 week—bring to room temperature before serving.
Table of Contents
Why You’ll Love This Recipe
✔ Simple Yet Flavorful – A few ingredients create a deep, complex taste.
✔ Traditional Argentine Grilling – Experience the flavors of an authentic asado at home.
✔ Chimichurri Magic – This sauce elevates the steak with a fresh, tangy kick.
I first discovered the true magic of Argentine asado while traveling through Buenos Aires, where I experienced a perfectly grilled steak topped with fresh chimichurri. The charred crust, juicy center, and burst of flavor from the sauce instantly made it one of my favorite ways to enjoy steak. Now, it’s a go-to recipe for backyard grilling and weekend barbecues.
Tips & Variations for the Perfect Argentine-Style Grilled Shoulder Steak 🇦🇷
This shoulder steak recipe is already packed with bold flavors, but there are plenty of ways to customize it to your taste. Whether you’re looking to enhance the chimichurri, adjust for dietary needs, or elevate presentation, these tips and variations will help you take your dish to the next level.
Flavor Variations
Want to add a personal twist to your grilled steak and chimichurri? Try these:
✔ Citrus Boost – Add a squeeze of lemon juice to the chimichurri for extra brightness.
✔ Herb Infusion – Swap traditional parsley for cilantro, mint, or basil to create a new flavor profile.
✔ Spicy Kick – Add extra red pepper flakes or a chopped fresno or jalapeño pepper to the sauce.
✔ Grilled Vegetables – Cook bell peppers, zucchini, or asparagus alongside the steak for a complete meal.
✔ Smoky Depth – Use smoked paprika in the chimichurri or season the steak with chipotle powder before grilling.
Dietary Adjustments
✔ Gluten-Free – This recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.
✔ Healthier Option – Use leaner cuts of steak or reduce the amount of oil in the chimichurri.
✔ Herb Variations – If you’re not a fan of parsley, try cilantro, basil, or a mix of fresh herbs.
Presentation Ideas
✔ Rustic Look – Serve the steak on a wooden cutting board for an authentic asado-style presentation.
✔ Garnish Like a Pro – Sprinkle with extra parsley, flaky sea salt, or red pepper flakes for color and texture.
✔ Pair with Classic Sides – Serve with grilled bread, roasted potatoes, or a crisp green salad.
With these flavor upgrades, health-conscious swaps, and plating tips, you can make this Argentine-Style Grilled Shoulder Steak truly your own.
How will you customize your chimichurri? Let us know in the comments!
Common Mistakes & How to Fix Them for the Perfect Argentine-Style Grilled Shoulder Steak
Grilling the perfect shoulder steak requires the right techniques to ensure it’s tender, juicy, and full of flavor. Below are some common mistakes and easy fixes to help you master this Argentine-style dish!
Problem: The Steak is Overcooked
🔴 Issue: Overcooking makes the steak dry and chewy.
✅ Solution:
✔ Use a meat thermometer to achieve perfect doneness:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) ✅ Best for juicy steak
- Medium: 140-145°F (60-63°C)
✔ Let the steak rest for 5-10 minutes before slicing to lock in juices.
Problem: The Chimichurri is Too Oily
🔴 Issue: The sauce feels greasy rather than balanced.
✅ Solution:
✔ Adjust the oil-to-vinegar ratio—increase vinegar for more acidity.
✔ Add more fresh herbs (parsley, cilantro, or basil) to absorb excess oil.
Problem: The Steak Doesn’t Sear Properly
🔴 Issue: Instead of a golden-brown crust, the steak looks pale.
✅ Solution:
✔ Preheat the grill until it reaches high heat (450-500°F / 230-260°C).
✔ Pat the steak dry with paper towels before cooking—excess moisture prevents a good sear.
✔ Don’t overcrowd the grill—this ensures even browning.
Problem: The Steak is Tough
🔴 Issue: The meat is chewy and hard to bite.
✅ Solution:
✔ Slice against the grain—this shortens the muscle fibers for maximum tenderness.
✔ Don’t overcook—shoulder steak benefits from medium-rare doneness.
Problem: The Chimichurri is Too Spicy
🔴 Issue: The red pepper flakes overpower the sauce.
✅ Solution:
✔ Reduce the amount of red pepper flakes or omit them entirely.
✔ Balance heat by adding more olive oil or a splash of lemon juice.
By avoiding these common mistakes, you’ll create a perfectly grilled shoulder steak with a bold, flavorful chimichurri sauce—just like a true Argentine asado! 🇦🇷
What’s your best grilling tip? Let us know in the comments!
Nutritional Information for Argentine-Style Grilled Shoulder Steak with Chimichurri
This Argentine-style grilled shoulder steak is packed with protein, healthy fats, and essential nutrients, making it a flavorful and nutrient-dense meal. Here’s a breakdown of its nutrition profile, plus tips for making a lighter version if desired.
Caloric Breakdown (Per Serving, Approx. 6 oz Steak with Chimichurri)
✔ Calories: ~400-500 kcal
✔ Fat: 30-35g (mostly from olive oil and marbling in the steak)
✔ Carbohydrates: 2-3g (from fresh herbs and vinegar in the chimichurri)
✔ Protein: 35-40g (from the steak)
✔ Sodium: ~600-700mg (from salt and seasoning)
➡ Source: USDA FoodData Central
Health Benefits of Shoulder Steak & Chimichurri
✔ Rich in Protein – Supports muscle growth and repair, making it ideal for active individuals.
✔ High in Iron & Zinc – Boosts energy levels and immune function.
✔ Fresh Herbs & Garlic – Contain antioxidants and anti-inflammatory compounds that support overall health.
✔ Olive Oil – A source of heart-healthy monounsaturated fats, which help reduce bad cholesterol.
Healthier Alternatives & Ingredient Swaps
Looking for a lighter version of this dish? Try these simple modifications:
✅ Trim Excess Fat – Reduces saturated fat intake while keeping the steak juicy.
✅ Use Less Oil in Chimichurri – Cut the amount of olive oil in half or replace some with extra vinegar or lemon juice.
✅ Opt for Leaner Cuts – If you prefer a leaner option, sirloin or flank steak works well while maintaining great flavor.
✅ Lower Sodium Intake – Use low-sodium salt or reduce the amount of added salt.
With proper portion control and smart ingredient swaps, you can enjoy Argentine-style grilled shoulder steak while keeping it balanced and nutritious.
For more nutritional details, check out USDA FoodData Central.
FAQs About Shoulder Steak
Is Shoulder Steak a Good Cut?
Yes! Shoulder steak is an underrated but flavorful cut of beef. It comes from the chuck (shoulder) section, which means it has deep, beefy flavor with some marbling. While it’s not as naturally tender as ribeye or filet mignon, when cooked properly—grilled, marinated, or slow-cooked—it becomes juicy and delicious. Plus, it’s more affordable than premium cuts, making it a great choice for grilling or braising.
How to Cook Shoulder Steak Tender?
Since shoulder steak comes from a more muscular part of the cow, it benefits from certain cooking methods to enhance tenderness. One of the best ways to tenderize it is by marinating the steak in an acidic base like vinegar, citrus juice, or wine, which helps break down muscle fibers. If grilling, it’s best to cook shoulder steak over high heat for a short time, keeping it medium-rare to medium (130-140°F / 54-60°C) for the best texture. Slicing the steak against the grain after cooking also helps make each bite more tender. If you prefer fall-apart tenderness, shoulder steak is perfect for slow-cooking or braising, which allows it to become incredibly tender over time.
What Is Another Name for a Shoulder Steak?
Shoulder steak is also commonly known as Chuck Steak or Chuck Shoulder Steak, as it comes from the shoulder section of the cow. Depending on the exact cut, it may also be labeled as Flat Iron Steak, Denver Steak, or Shoulder Petite Tender. While these cuts come from slightly different parts of the chuck primal, they share great flavor and moderate marbling, making them versatile for grilling, pan-searing, or slow-cooking.
What Is the Toughest Cut of Steak?
The toughest cuts of steak come from muscles that get the most use, meaning they contain a lot of connective tissue that requires long, slow cooking to break down. Beef shank is one of the toughest cuts because it comes from the leg of the cow, and it needs to be braised for several hours to become tender. Brisket, which comes from the chest, is another notoriously tough cut, but when smoked or slow-cooked, it becomes incredibly tender. Round steak, from the rear leg, is also quite tough unless it’s thinly sliced or slow-cooked. Other cuts like flank and skirt steak are naturally tough but can be made tender with marination and proper slicing against the grain.
Now that you know all about shoulder steak, you can grill, braise, or sear it to perfection and enjoy its rich, beefy flavor! 🔥🥩 Let us know in the comments how you like to cook yours!
Fire Up the Grill & Enjoy Your Argentine-Style Shoulder Steak!🇦🇷
There’s nothing quite like the bold flavors of Argentine-style grilled shoulder steak paired with the zesty, herbaceous kick of chimichurri. This recipe is juicy, smoky, and packed with rich flavors, making it the perfect choice for grilling enthusiasts and anyone looking to bring the taste of an authentic Argentine asado to their backyard. Whether you’re hosting a summer BBQ or just craving a restaurant-quality steak at home, this dish is a must-try!
Now it’s your turn! Try this recipe, fire up the grill, and let us know how it turns out. Did you add your own twist to the chimichurri? Have a favorite grilling technique? Please share your thoughts and experiences in the comments below.
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🔥 Enjoy your taste of Argentina at home! 🇦🇷🥩✨