Argentinean Flare: Churrasco With Aji Sauce

Jan 10, 2017

From feeding a crowd to a romantic dinner for two, this classic version of a grilled steak with a piquant sauce is guaranteed to spice up any gathering.

Preparation time: 20 min
Cook time: 15 min
Total time: 35
Servings: 2


  • For the Steak:
  • Lb. hanger steak or skirt steak
  • cloves garlic
  • Tsp. kosher or sea salt
  • 1/2 
    Tsp. black pepper
  • 1/2 
    Tsp. dried oregano
  • Tbsp. olive oil
  • Juice of 4 fat limes
  • For the Sauce (best if made a few days in advance):
  • red jalapeño, fresno or other hot red chile
  • cloves of garlic
  • 1 1/2 
    Tsp. kosher or sea salt
  • Cup distilled white vinegar


  1. For the Steak:
    In a blender or food processor, process all the marinade ingredients until smooth. Pour over the steak and marinate at least an hour. You can do it in the morning and refrigerate, covered, until you are ready to cook it.

  2. Preheat a grill or the broiler. Remove the meat from the marinade and pat dry.

  3. Cook 6-8 minutes on each side for medium.

  4. For the Sauce:
    Remove the seeds from the chile and coarsely chop. Coarsely chop the garlic and place all ingredients in a glass bottle. Shake to combine.

  5. Use immediately or refrigerate a few days, then puree in a blender until smooth. This sauce is great on anything on which you would use Tabasco or Cholula.

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