Photo by hkeditor

Delicious Argentinean Asado

Cuisine: Argentinean
Prep Time: 2 Hours
Servings: 6 People
To talk about meat and Latin American recipes is to talk about Argentina. Asados are a fundamental part of its culture. Argentina is not only a country known for exporting the best meats, but also for being an expert in the art of preparing them.

To talk about meat and Latin American recipes is to talk about Argentina. Asados are a fundamental part of its culture. Argentina is not only a country known for exporting the best meats, but also for being an expert in the art of preparing them.

The secret of a good asado lies in the quality and flavor of the meat — barely seasoned with salt — and in the way it is cooked. But the secret is in the details: it is important to know that charcoal and firewood play a fundamental role here, as they will elevate the flavor of the meat.

Our delicious Argentine asado recipe comes with the indispensable accompaniment: the classic chimichurri.

You can accompany this recipe with a cold beer or any other beverage. Still, if you want to enjoy the full Argentine asado experience, we recommend pairing it with a good red wine, preferably a Malbec.

Enjoy!

Ingredients

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Directions

Meat
  1. Cut the meat into thin pieces and marinate in the juice of the lemons and salt for about 20 minutes. The longer the meat marinades, the softer and juicier it will be.
  2. Salt the larger pieces directly on the grill.
  3. Place the thinner pieces, sausages, and blood sausages on the grill.
  4. Turn the meat until both sides are cooked.
  5. Remove a piece on a wooden board and cut to check for doneness on the inside.
  6. Let rest for a few minutes before serving.
Grilled vegetables
  1. Peel and cut vegetables into ½-inch slices. Asparagus can be left whole.
  2. Place the vegetables in a bowl and toss them with the oil and spices.
  3. Place the vegetables on the grill until fork tender.
Chimichurri
  1. Peel and finely chop the garlic.
  2. Mix all the dry ingredients in a bowl with boiling water to release their flavor.
  3. Add the rest of the ingredients and mix well.
  4. Let macerate for a few hours until the mixture acquires a reddish color.
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