Why Cook on La Parrilla?
There’s nothing quite like La Parrilla when it comes to wood-fired grilling. Whether you’re searing a thick-cut steak or slow-cooking meats to perfection, this traditional Argentine-style grill gives you full control over fire, heat, and flavour. The ability to adjust the grill height ensures precision cooking, and the V grill setup allows fat to drain away, reducing flare-ups while enhancing flavour.
In this guide, we’ll walk you through how to cook a perfect wood-fired tomahawk steak with chimichurri using La Parrilla.
Wood-Fired Tomahawk Steak with Chimichurri 🥩🔥
Best Setup for Cooking on La Parrilla
- Grill Type: V Grill – ensures even searing and effective fat drainage.
- Grill Height: Start at the lowest setting for a deep sear, then raise it for slow cooking to lock in juices.
Ingredients
Tomahawk Steak:
- 1 Tomahawk steak (1.2–1.5kg)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp dried oregano
- ½ tsp chilli flakes
- Salt and pepper to taste
Garnish:
- Fresh parsley sprigs
- Lemon wedges
Step-by-Step Cooking Instructions
1. Prepare the Steak
Before you fire up La Parrilla, ensure your tomahawk steak is at room temperature. This allows for even cooking. Rub the steak with olive oil, salt, and freshly ground black pepper, ensuring an even coat. Let it sit while you prepare the grill.
2. Fire Up La Parrilla 🔥
Using hardwood charcoal or sustainably sourced firewood, build a strong fire. Allow the coals to burn down until you have a steady bed of glowing embers. This ensures consistent heat throughout the cooking process.
3. Sear the Steak
Once your grill is hot, place the steak on the V grill at its lowest setting for 3–4 minutes per side. This step creates the perfect crust while locking in juices.
4. Adjust for Slow Cooking
After searing, raise the grill height to move the steak away from direct flames. Let it slow-cook indirectly for 25–30 minutes, flipping occasionally, until it reaches your desired doneness:
- Rare: 48–52°C
- Medium Rare: 54–57°C
- Medium: 60–63°C
Use a meat thermometer to ensure precision.
5. Make the Chimichurri
While the steak cooks, mix all chimichurri ingredients in a bowl. Let it sit for at least 10 minutes to allow the flavours to meld together.
6. Rest and Slice
Remove the steak from La Parrilla and let it rest for 10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender steak.
7. Serve with Chimichurri & Garnish
Slice the tomahawk steak against the grain, drizzle with chimichurri sauce, and garnish with fresh parsley and lemon wedges.
Tips for Cooking on La Parrilla
🔥 Control the Fire
- Use hardwoods like oak or ironbark for long-lasting embers and rich smoky flavour.
- Adjust the grill height regularly to avoid burning the meat.
🥩 Experiment with Different Cuts
While tomahawk steak is a showstopper, La Parrilla is perfect for:
- Ribeye steaks
- Picanha (Brazilian rump cap)
- Short ribs
- Whole fish
🌿 Elevate Flavours with Herbs
Throw rosemary or thyme sprigs onto the coals to infuse extra aroma into the meat.
Why Choose La Parrilla for Steak?
- Adjustable grilling height gives you full temperature control.
- V-shaped grates prevent flare-ups while enhancing flavour.
- Authentic wood-fired cooking delivers a bold, smoky taste.
- Durable design makes it ideal for outdoor entertaining.
Want to Try This at Home?
Get your own La Parrilla grill and start mastering the art of wood-fired cooking today! 🔥🥩
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