Heart-Healthy Argentinian Asado
Experience the vibrant flavors of a traditional Argentinian Asado, reimagined with a heart-healthy twist! This recipe features lean beef flank steak and tender lamb chops, paired with naturally sweet charred sweet potatoes and smoky red bell peppers. The star of the meal is a zesty homemade chimichurri sauce, bursting with fresh parsley, garlic, lemon, and red wine vinegar for a bold, tangy finish. Carefully grilled to perfection and seasoned with simple yet flavorful olive oil, salt, and pepper, this dish is both nourishing and satisfying. Ready in just over an hour, it's the perfect choice for a balanced and delicious dinner. Ideal for anyone looking to enjoy authentic Argentinian cuisine while prioritizing heart health, this asado pairs beautifully with a crisp green salad. Treat your taste buds to a guilt-free grilling experience!
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Recipe Information
Ingredients
- 500 grams Lean Beef Flank Steak
- 4 pieces Lamb Chops
- 2 large Sweet Potatoes
- 2 large Red Bell Peppers
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 tablespoons Olive Oil
- 4 cloves Garlic Cloves
- 1 cup Fresh Parsley
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano
- 1 Lemon
Instructions
Begin by preparing the chimichurri sauce. Mince the garlic cloves and finely chop the fresh parsley.
Combine the garlic, parsley, red wine vinegar, 2 tablespoons of olive oil, and dried oregano in a small mixing bowl. Stir thoroughly and set aside.
Zest and juice the lemon, adding both to the chimichurri sauce. Mix well and refrigerate until ready to serve.
Preheat your grill to medium-high heat.
While the grill is heating, peel the sweet potatoes and slice them into rounds about 1/2 inch thick.
Cut the bell peppers in half, remove the seeds and stems, and cut into large pieces.
Lightly brush the sweet potato slices, bell pepper pieces, beef flank steak, and lamb chops with the remaining 2 tablespoons of olive oil. Sprinkle with salt and black pepper.
Place the sweet potatoes and bell peppers on the grill. Grill for 20-25 minutes, turning occasionally, until tender and slightly charred.
Add the beef flank steak and lamb chops to the grill. Cook the beef for about 6-7 minutes per side for medium-rare, or adjust to your desired doneness. Cook the lamb chops for about 4-5 minutes per side.
Once all items are cooked, remove from the grill and allow the meat to rest for about 5 minutes.
Slice the flank steak against the grain into thin strips.
Serve the grilled meats and vegetables with a generous drizzle of chimichurri sauce on top. Pair with a fresh green salad for a complete heart-healthy meal.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 38.9 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 4311 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
