Asado

An Argentinian classic that every meat fan will love to sink their teeth into.
  • For the asado
  • Beef tenderloin
  • New York strip steak, 1 per person
  • Chorizo, 1 link per person
  • Chicken, quartered, 1 quarter per person
  • For the chimichurri for beef, innards and sausage
  • 60g Italian parsley, picked
  • 6 garlic cloves
  • 3g chopped fresh oregano
  • Pinch dried chilli flakes
  • Salt and pepper
  • 60ml malt or red wine vinegar
  • 240ml olive oil
  • For the Argentine marinade for chicken or seafood
  • 1/2 tsp saffron threads
  • 1 tbsp lemon juice
  • 8 tbsp extra virgin olive oil
  • 120ml white wine vinegar
  • 1 Spanish onion, small diced
  • 2 garlic cloves, minced
  • 15g Italian parsley, chopped fine
  • 3g fresh thyme
  • Salt and pepper
1) For the asado: Cook the meats on a medium heated griddle, slowly, basting with appropriate marinades until cooked. Eat each meat as it finishes cooking.

2) For the chimichurri for beef, innards and sausage: In a food processor, combine parsley, cloves, chilli flakes, and salt and pepper. Completely puree until fine, place in a serving container, add vinegar and oil.

3) For the Argentine marinade for chicken or seafood: Steep saffron in lemon juice for 5 mins. Combine all ingredients and keep covered.

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