The Grand Tour Story
The Grand Tour heads south through rolling pampas where the horizon seems endless, cattle graze as far as the
eye can see, and every weekend ends the same way—with family, friends and an asado. Smoke hangs over
gardens, wood fires burn for hours, and nobody even thinks about rushing dinner.
Welcome to Argentina.
We arrive in Buenos Aires just as the first steaks hit the grill. Our guide, Mateo, is calmly threading thick cubes of
beef onto long metal skewers while a bowl of bright green chimichurri sits nearby.
He notices us reaching for the sauce before the meat is cooked.
He laughs.
"First, respect the beef."
"Then reward it."
After one skewer, we understood exactly why Argentina has built a reputation around doing one thing
exceptionally well.
You’ll Need
For the Steak
700g sirloin, rump or ribeye, cut into large cubes
2 tbsp olive oil
2 cloves garlic, finely grated, 2 tsp coarse sea salt, 1 tsp cracked black pepper
1 tsp smoked paprika, Juice of ½ lemon
Chimichurri
4 tbsp extra virgin olive oil, 2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
2 cloves garlic, finely grated, 1 tbsp red wine vinegar
½ tsp chilli flakes
½ tsp sea salt
½ tsp cracked black pepper
To Serve
Roasted baby potatoes
Grilled peppers
Lemon wedges
Optional but dangerous
Grilled chorizo
Crusty bread
Roasted onions
Cold Argentinian lager
Method
Preheat your air fryer to 200°C.
Pat the steak dry thoroughly using kitchen paper.
In a bowl, combine the olive oil, garlic, sea salt, black pepper, smoked paprika and lemon juice.
Add the steak cubes and coat evenly.
Thread the beef onto metal or soaked wooden skewers, leaving small gaps between each piece.
Arrange the skewers in the air fryer basket in a single layer.
Air fry for 8–10 minutes, turning halfway through, until deeply caramelised on the outside while remaining juicy
inside.
Meanwhile, mix together the olive oil, parsley, oregano, garlic, red wine vinegar, chilli flakes, sea salt and black
pepper to make the chimichurri.
Allow the steak to rest for 2 minutes before spooning the chimichurri generously over the top.
Serve immediately with roasted potatoes, grilled peppers and fresh lemon wedges.