Argentinian Chilli Garlic Steak
Introduction
A bold, punchy steak dinner built for sharing. A bone-in ribeye is coated in a hand-pounded chilli and garlic paste, then seared hot and rested until juicy, served alongside a warm hash of potato, capsicum, asparagus, and artichoke. It's the kind of South American inspired plate that feels like an occasion but comes together in half an hour. Fire up the BBQ or a heavy skillet and let the Wagyu marbling do the rest.
Ingredients
For 2 servings
- 1 x 600g or 2 x 350g Roam Wagyu bone-in ribeyefat trimmed
- 3 garlic cloves
- 1 tsp chilli powder or paprika
- 1 tbsp olive oil
- salt and pepperto season
- 2 medium red potatoescubed (veggie hash)
- 1 tbsp oildivided (veggie hash)
- 1 small red capsicumsliced (veggie hash)
- 200g asparagustrimmed and halved (veggie hash)
- 100g marinated artichoke hearts(veggie hash)
- 1/4 cup parsley leaveschopped (veggie hash)
- 1/2 lemonjuiced (veggie hash)
- 200g pumpkinsteamed (veggie hash)
Utensils
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- Mortar and pestle
- Paper towel
- Steamer or saucepan
- Skillet or frying pan
- BBQ or heavy-based skillet
- Aluminium foil
- Meat thermometer
Cooking Steps
Make the chilli garlic paste
Place the garlic cloves and half a teaspoon of salt in a mortar and pound to a paste. Add the chilli powder and 1 tbsp oil, and stir to incorporate.
Coat the steak
Pat the steak dry with paper towel, spread the garlic chilli paste over both sides, and set aside until ready to cook. Steam the pumpkin until tender.
Start the hash
Drizzle 2 tsp olive oil into a skillet over medium-low heat. Add the potatoes and toss to coat in the oil. Cover and cook, tossing regularly, for 8 to 10 minutes until golden and starting to soften. Add the capsicum and asparagus with the remaining 2 tsp oil, increase the heat to medium, and cook a further 3 to 5 minutes. Remove from the heat, then stir through the artichoke hearts, parsley, and the juice from the lemon.
Cook the steak
Preheat a BBQ or a heavy-based skillet over medium heat. Cook the ribeye 5 to 10 minutes per side, depending on size, until cooked to your liking. Transfer to a clean plate and cover with foil to rest.
Plate and serve
Serve the steak with the steamed pumpkin and the warm vegetable hash.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What steak is best for chilli garlic steak? +
A bone-in ribeye is ideal. The bone adds flavour and helps the steak stay juicy through a hot sear, while the marbling carries the bold chilli and garlic paste beautifully. A 600g steak shares between two, or use two 350g steaks for a plate each.
How long should I cook a bone-in ribeye? +
Cook 5 to 10 minutes per side over medium heat, depending on thickness. Use a meat thermometer and pull at 60C for medium, since the temperature rises a few degrees while it rests. The bone slows heat near the centre, so always judge by internal temperature rather than time alone.
Can I marinate the steak ahead of time? +
Yes. Spreading the chilli garlic paste over the beef and refrigerating overnight deepens the flavour. Bring the steak back to room temperature before cooking so it sears evenly.
Can I cook this steak in an air fryer? +
Yes. Bring the ribeye to room temperature, preheat the air fryer to 200C for 10 minutes, then cook for roughly the same time as a pan or BBQ. Pull at 60C internal for medium, checking from about 5 minutes before the end.
Is this recipe good for sharing? +
Absolutely. A single 600g bone-in ribeye carved between two plates with the veggie hash and steamed pumpkin makes a generous shared meal, which is exactly how this dish is meant to be served.
