Argentinian
Asado
A traditional Argentinian barbecue featuring a variety of grilled meats, served with chimichurri and grilled vegetables.
Total Time1 minute
Servings6
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
65
Protein
12
Carbs
60
Fat
4
Fiber
0g
Sodium
Ingredients
- 1 kg beef ribs
- 1 kg flank steak (entraña)
- 500 g chorizo sausages
- 500 g morcilla (blood sausage)
- 2 red bell peppers
- 2 zucchinis
- 2 large onions
- Salt
- Black pepper
- Olive oil
- Fresh parsley
- 6 cloves garlic
- 1 tsp red pepper flakes
- 2 tbsp red wine vinegar
- Juice of 1 lemon
Instructions
- 1Prepare the grill and make sure it’s very hot. If using charcoal, let it burn until covered with white ash.
- 2Season the beef ribs and flank steak with a generous amount of salt and black pepper on both sides.
- 3On a skewer or grill pan, place the chorizo and morcilla sausages.
- 4Slice the red bell peppers, zucchinis, and onions into thick slices. Brush them with olive oil, salt, and pepper.
- 5Prepare the chimichurri by finely chopping parsley and garlic. Combine with red pepper flakes, red wine vinegar, lemon juice, and olive oil. Season to taste with salt.
- 6Place the meats on the grill. Start with the beef ribs and flank steak, cooking them for about 20-30 minutes, turning occasionally for even cooking. The sausages can be grilled for about 15-20 minutes.
- 7Once the meats have a nice char and are cooked to your desired doneness, add the vegetables to the grill for the last 10-15 minutes.
- 8Remove everything from the grill and let the meats rest for a few minutes before slicing.
- 9Serve the meats with the grilled vegetables and a generous amount of chimichurri sauce on top.
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