Argentine Asado with Chimichurri & Papas Arrugadas

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1. 1Step 1: Prepare the chimichurri at least 1 hour before grilling: combine all the ingredients, season to taste, and let it sit at room temperature.
2. 2Step 2: Take the steaks out of the refrigerator and let them come to room temperature for 30 minutes.
3. 3Step 3: Generously season both sides with coarse sea salt and pepper.
4. 4Step 4: To make Papas Arrugadas, wash the potatoes and place them in a pot with the salt and just enough water to barely cover them.
5. 5Step 5: Cook the papas arrugadas over medium heat until the water has completely evaporated and the potatoes develop a white crust of salt—this takes about 25–30 minutes.
6. 6Step 6: Swirl the pot briefly over the heat until the crust is dry and crispy. Keep warm.
7. 7Step 7: Preheat the grill to the highest setting.
8. 8Step 8: Rub the steaks with olive oil and cook over direct heat until done to your liking: 3–4 minutes per side for medium-rare.
9. 9Step 9: Remove the steaks from the grill and let them rest on a cutting board for 5 minutes—do not cut into them.
10. 10Step 10: Place the steaks on preheated plates.
11. 11Step 11: Drizzle the chimichurri generously over or around the dish—it serves as both a sauce and a seasoning.
12. 12Step 12: Serve the papas arrugadas alongside them, with their white salt crust.
13. 13Step 13: Garnish with fresh parsley, lemon wedges, and fleur de sel.
14. 14Step 14: Serve immediately.