Low Fat Argentinian Asado
Experience the rich, smoky flavors of an authentic Argentinian tradition with a healthier twist in this Low Fat Argentinian Asado. This lighter version of the classic barbecue feast features lean beef flank steak, skinless chicken breast, and turkey or chicken chorizo, marinated in a vibrant blend of olive oil, garlic, fresh parsley, oregano, lemon juice, and a hint of spice from red chili flakes. Grilled to smoky perfection, the meats are tender, juicy, and incredibly flavorful, capturing the essence of asado while being mindful of fat content. Perfect for a weekend cookout or family gathering, serve this dish with a side of chimichurri sauce for the ultimate Argentinian experience. With its robust marinade, lean protein options, and easy grilling method, this recipe is as nutritious as it is delicious—ideal for health-conscious foodies and grill enthusiasts alike.
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Recipe Information
Ingredients
- 2 pounds Lean beef flank steak
- 1.5 pounds Skinless chicken breast
- 1 pound Chorizo (lean turkey or chicken)
- 2 tablespoons Olive oil
- 4 minced Garlic cloves
- 2 tablespoons Fresh oregano
- 1 cup, chopped Fresh parsley
- 3 tablespoons Lemon juice
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- 0.5 teaspoon Red chili flakes
- 0.25 cup White wine vinegar
Instructions
1. In a large mixing bowl, combine olive oil, minced garlic, oregano, parsley, lemon juice, salt, black pepper, red chili flakes, and white wine vinegar to create a marinade.
2. Place beef flank steak, skinless chicken breast, and chorizo into a large resealable plastic bag or airtight container and pour the marinade over the meat.
3. Seal the bag or container and marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
4. Preheat your grill to medium-high heat. When ready, remove meats from the marinade, allowing any excess to drip off, and place them on the grill.
5. Grill the flank steak for approximately 6-8 minutes per side, or until desired level of doneness is achieved.
6. Grill the chicken breasts for about 5-7 minutes per side, ensuring they are cooked through and have reached an internal temperature of 165°F (75°C).
7. Grill the chorizo until lightly charred and cooked through, about 8-10 minutes total.
8. Remove all meats from the grill and let them rest for 5 minutes before slicing to retain juices.
9. Slice the beef against the grain and serve all meats on a large platter.
10. Optional: Serve with a side of chimichurri sauce for an authentic Argentinian touch.
Nutrition Facts
Calories |
3969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1512 mg | 504% | |
| Sodium | 9416 mg | 409% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 1.8 g | ||
| Protein | 555.6 g | 1111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 5093 mg | 108% | |
*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.
