Heart-Healthy Traditional Argentine Asado
Discover a wholesome variation on a beloved classic with our Heart-Healthy Traditional Argentine Asado recipe! Perfect for gatherings, this nutritious rendition of Argentina's iconic barbecue combines lean cuts of beef tenderloin, skinless chicken breasts, and low-fat chorizo alongside an array of colorful, grilled vegetables like zucchini, bell peppers, eggplant, and sweet potatoes. Seasoned with aromatic spices and topped with a vibrant homemade chimichurri sauce, this dish is packed with flavor while keeping saturated fats in check. Cooked slowly over glowing charcoal, the smoky, authentic essence enhances every bite. Serve it family-style with a fresh salad or quinoa for a delicious and guilt-free taste of Argentine gastronomy. Ideal for health-conscious foodies craving a satisfying barbecue feast!
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Recipe Information
Ingredients
- 4 pieces Skinless chicken breast
- 0.5 kilograms Lean beef tenderloin
- 4 pieces Argentine chorizo (low-fat if available)
- 2 medium Zucchini
- 1 medium Eggplant
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 3 medium Sweet potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 3 cloves Garlic
- 1 cup Fresh parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Sea salt
- 2 tablespoons Lemon juice
Instructions
Start by preparing your fire. Light a grill (charcoal is best for authentic flavor) and let the coals heat until they are glowing and covered in white ash. This will take about 30 minutes.
While the fire is heating, prepare the vegetables. Slice the zucchini and eggplant lengthwise into 1/2-inch-thick strips. Halve the bell peppers and remove seeds. Peel and slice the sweet potatoes into 1/2-inch rounds.
In a large bowl, toss the vegetables with 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Set aside.
Prepare the chicken breasts and beef tenderloin. Coat them lightly with 1 tablespoon of olive oil and season with a mixture of smoked paprika, oregano, and a pinch of sea salt and black pepper.
If using low-fat chorizo, prick each sausage lightly with a fork to prevent bursting on the grill.
Make a simple chimichurri sauce by combining minced garlic, parsley, red wine vinegar, lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, and a pinch of black pepper in a bowl. Mix well and set aside.
Once the grill is ready, start with the sweet potatoes and chorizo (as they take the longest to cook). Place them on the hottest part of the grill and cook, turning occasionally, for about 30 minutes or until tender and caramelized.
Add the chicken, beef, and other vegetables to the grill. Cook the chicken and beef for 5-7 minutes per side or until the internal temperature of the chicken reaches 75°C (165°F) and the beef reaches your desired level of doneness (medium rare is suggested). Grill the vegetables for about 10 minutes per side until tender and slightly charred.
As each ingredient finishes cooking, transfer them to a platter and tent loosely with aluminum foil to keep warm.
Serve the grilled meats and vegetables family-style on a large platter. Drizzle the chimichurri sauce generously over the meats, and serve extra sauce on the side for dipping.
Enjoy this heart-healthy Argentine Asado with a fresh mixed salad or a side of quinoa for a complete and nutritious meal!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 14.0 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1413 mg | 30% | |
*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.
