Low Sodium Argentinian Asado
Experience the bold flavors of Argentina in a heart-healthy twist with this **Low Sodium Argentinian Asado**. This iconic South American grilling tradition brings together a tantalizing medley of marinated beef short ribs, pork sausages, and chicken drumsticks, complementing the smoky meats with vibrant grilled vegetables like bell peppers and zucchini. Infused with a fragrant blend of olive oil, minced garlic, paprika, and fresh herbs like rosemary and thyme, this recipe skips the salt without sacrificing flavor. Perfectly charred over a charcoal grill and finished with a splash of lemon juice and red wine vinegar for a citrusy tang, this protein-packed, sodium-conscious feast is ideal for weekend cookouts or gatherings. Serve it warm on a stunning platter, garnished with fresh parsley for a touch of color—your guests won’t miss the salt!
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Recipe Information
Ingredients
- 1.5 pounds beef short ribs
- 4 links pork sausages
- 6 pieces chicken drumsticks
- 2 large sliced bell peppers
- 2 medium zucchini
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 3 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 1 teaspoon crushed black pepper
- 1 teaspoon paprika
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
Preheat your charcoal grill to medium-high heat.
In a small bowl, combine the olive oil, minced garlic, crushed black pepper, paprika, red wine vinegar, and lemon juice to create a marinade.
Coat the beef ribs, pork sausages, and chicken drumsticks evenly with the marinade, placing them in a large shallow dish. Let them marinate at room temperature for 15-20 minutes.
Arrange the meats on the preheated grill. Begin by placing the beef ribs on the hottest part of the grill, turning frequently to achieve an even cook and charring on both sides. Cook for approximately 40 minutes or until the internal temperature reaches 145°F for medium rare.
Place the pork sausages on a slightly cooler part of the grill, turning them every few minutes to prevent burning, until cooked through, about 20-25 minutes.
Grill the chicken drumsticks over indirect heat, turning occasionally for 30 minutes or until juices run clear and the internal temperature reaches 165°F.
While the meats are grilling, slice bell peppers and zucchini into thick strips. Toss them in a tablespoon of olive oil, season with a little paprika, and grill for about 10 minutes or until tender and lightly charred.
Once all meats and vegetables are cooked, remove them from the grill and allow the meats to rest for about 5 minutes.
Sprinkle the chopped parsley over the grilled meats and vegetables.
Arrange everything on a platter, garnish with fresh rosemary and thyme sprigs, and serve warm.
Nutrition Facts
Calories |
4248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.0 g | 350% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 10865 mg | 472% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 98.8 g | ||
| Protein | 321.2 g | 642% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 422 mg | 32% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5479 mg | 117% | |
*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.
