Low Carb Argentinian Asado
Experience the bold, smoky flavors of Argentina with this Low Carb Argentinian Asado—a grill-master's dream and the perfect centerpiece for your next gathering. Featuring tender beef ribs, juicy skirt steak, and savory pork sausages accompanied by vibrant grilled veggies like zucchini and red bell peppers, this recipe combines the robust character of classic Argentinian barbecue with a wholesome, low-carb approach. The star of the show is a fragrant homemade chimichurri sauce, made with fresh parsley, garlic, olive oil, and red wine vinegar, delivering a zesty herbal kick to every bite. With minimal seasoning that lets the natural flavors shine, and a straightforward grilling method that yields perfectly charred, tender results, this asado is as authentic as it is approachable. Ideal for keto-friendly diets, weekend cookouts, or a satisfying feast for six, serve it family-style for a taste of South America's rich culinary tradition.
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Recipe Information
Ingredients
- 2 pounds Beef ribs
- 1 pound Skirt steak
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 4 links Pork sausage (chorizo)
- 2 large Red bell pepper
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 4 cloves Garlic cloves
- 0.5 cup Fresh parsley
- 1 teaspoon Dried oregano
Instructions
Start by preparing the chimichurri sauce. Finely chop the fresh parsley and garlic cloves and place them in a small bowl. Add the dried oregano, red wine vinegar, and olive oil. Stir the mixture well and set aside to let the flavors meld together.
Preheat your grill to medium heat. Ensure you have a thermometer handy, as maintaining the correct temperature is key to cooking a perfect asado.
Season the beef ribs and skirt steak generously with salt and pepper on both sides.
Place the beef ribs on the grill first, as these require the longest cooking time. Grill them for about 60-75 minutes, turning occasionally to ensure even cooking.
After 30 minutes, add the pork sausages to the grill. Grill them alongside the ribs, turning occasionally, until they are cooked through and browned, about 25-30 minutes.
While the meats are grilling, prepare the vegetables. Slice the red bell peppers and zucchini into thick strips. Toss them with olive oil, salt, and pepper.
Add the vegetables to the grill when the sausage has been cooking for about 10 minutes. Grill the vegetables until they are tender and have nice grill marks, approximately 10 minutes on each side.
About 15 minutes before the ribs are done, add the skirt steak to the grill. Grill it for 3-4 minutes on each side for medium-rare doneness, or longer depending on your preference.
Once the meats and vegetables are cooked, remove them from the grill and let them rest for a few minutes.
Serve the asado by slicing the meats and arranging them on a platter with the grilled vegetables. Drizzle the chimichurri sauce over everything or serve it on the side for dipping.
Nutrition Facts
Calories |
6062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.4 g | 616% | |
| Saturated Fat | 189.7 g | 948% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1534 mg | 511% | |
| Sodium | 15567 mg | 677% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 39.3 g | ||
| Protein | 373.2 g | 746% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 7173 mg | 153% | |
*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.
