Low Fat Traditional Argentine Asado
Indulge in the rich flavors of Argentina with this healthier twist on a classic: Low Fat Traditional Argentine Asado. This lean and flavorful barbecue recipe captures the essence of an authentic asado while keeping it light and nutritious. Featuring lean flank steak, skinless chicken breasts, poultry chorizo, and an array of vibrant grilled vegetables like red bell peppers and zucchini, each component is seasoned with a smoky blend of garlic, paprika, and olive oil. The dish is beautifully complemented by a tangy, low-oil chimichurri sauce that brings a touch of zesty herbaceousness to every bite. Whether you’re hosting a backyard gathering or elevating a weeknight dinner, this recipe delivers the quintessential Argentine grilling experience with half the guilt. Perfect for health-conscious foodies who refuse to compromise on flavor!
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Recipe Information
Ingredients
- 1 pound Lean flank steak
- 2 pieces Skinless chicken breasts
- 2 links Chorizo made with lean poultry
- 2 large Red bell pepper
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Coarse sea salt
- 0.5 cup Chimichurri sauce (low oil version)
Instructions
Prepare the grill by preheating it to medium-high heat. If using a charcoal grill, allow the coals to turn white and spread them out evenly.
Trim any visible fat from the flank steak and chicken breasts to ensure they remain lean. Score the surface of the steak lightly with shallow cuts to allow seasonings to absorb better.
In a small bowl, mix olive oil, minced garlic, paprika, ground black pepper, and sea salt. Brush this mixture onto the steak, chicken breasts, and poultry chorizo.
Wash and prepare the vegetables. Halve the red bell peppers and remove seeds and membranes. Slice the zucchini into thick rounds.
Lightly brush the bell peppers and zucchini slices with olive oil to prevent sticking, then sprinkle with a pinch of sea salt.
Place the flank steak and chicken breasts on the grill. Cook the steak for 4-5 minutes per side for medium-rare, or longer if desired. Cook the chicken for about 6-7 minutes per side, ensuring the internal temperature reaches 165°F (75°C).
Add the poultry chorizo to the grill, turning occasionally, and cook for 10-12 minutes until fully cooked through and lightly charred.
Place the bell peppers and zucchini slices on the grill. Cook the vegetables for 3-4 minutes per side, or until they develop grill marks and become tender.
Once the meats and vegetables are cooked, remove them from the grill and let the steak rest for 5 minutes before slicing.
Serve the grilled meats and vegetables on a platter, accompanied by the low-oil chimichurri sauce for dipping or drizzling. Enjoy your Low Fat Traditional Argentine Asado!
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 7386 mg | 321% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 40.0 g | ||
| Protein | 269.0 g | 538% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4667 mg | 99% | |
*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.
