Low Sodium Traditional Argentine Asado
Experience the vibrant flavors of a **Low Sodium Traditional Argentine Asado**, a healthier twist on Argentina’s beloved barbecue tradition. This recipe highlights expertly grilled cuts of beef short ribs, flanken-style ribs, and juicy boneless chicken thighs, paired with fire-roasted sweet bell peppers, zucchini, and eggplants for a delightful blend of smoky and savory flavors. The star of the dish is a zesty, herbaceous chimichurri sauce made with fresh parsley, oregano, garlic, olive oil, and a splash of red wine vinegar, delivering authentic Argentinian flair without added salt. Perfect for gatherings, this family-style feast uses charcoal grilling for that unmistakable smoky aroma and is completed in under 2 hours, making it ideal for entertaining. Low in sodium but packed with flavor, it’s an irresistible way to enjoy traditional South American cuisine that’s both healthy and delicious!
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Recipe Information
Ingredients
- 2 lbs Beef short ribs
- 2 lbs Flanken-style beef ribs
- 1 lb Boneless chicken thighs
- 3 large Sweet bell peppers
- 2 large Zucchini
- 2 medium Eggplants
- 0.25 cup Olive oil
- 4 cloves Garlic cloves
- 1 cup Fresh parsley
- 2 tbsp Fresh oregano
- 0.25 cup Red wine vinegar
- 1 tsp Black pepper
- 0.5 tsp Crushed red pepper flakes
- 1 large Lemon
- 1 bag Charcoal
Instructions
Start by preparing the grill. Light the charcoal in an outdoor grill and allow it to burn until you have a bed of glowing hot coals. This typically takes 30-40 minutes.
While the grill is heating, prep the meats and vegetables. Pat the beef short ribs, flanken-style ribs, and chicken thighs dry with a paper towel. Leave them unsalted to keep the recipe low sodium.
Slice the sweet bell peppers into quarters, discarding the seeds and stems. Cut the zucchini into lengthwise slices and the eggplants into thick rounds. Set the vegetables aside.
Brush the meats and vegetables lightly with olive oil to prevent sticking and add a subtle layer of flavor during grilling.
For the chimichurri sauce, finely chop the parsley, oregano, and garlic cloves. Combine them in a bowl with olive oil, red wine vinegar, black pepper, and crushed red pepper flakes. Mix thoroughly and adjust seasoning as needed. Squeeze the juice of one lemon into the mixture for brightness.
Once the coals are ready, spread them evenly across the grill bed. Place the beef short ribs and flanken-style ribs on the grill, allowing them to cook slowly over medium heat for about 20-30 minutes per side until the fat is rendered and the meat is tender.
Add the chicken thighs to the grill, skin side down, and cook for 5-7 minutes per side until fully cooked through and the internal temperature reaches 165°F (75°C).
While the meats are cooking, add the vegetables to the grill. Cook the peppers, zucchini, and eggplants over medium heat until softened and slightly charred, about 5 minutes per side.
Once all the meats and vegetables are fully cooked, remove them from the grill and let them rest for 5 minutes to retain their juices.
Serve the grilled meats and vegetables family-style on a large platter, with the chimichurri sauce on the side for drizzling. Enjoy the authentic Argentine asado experience, low in sodium and bursting with traditional flavor.
Nutrition Facts
Calories |
6336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.3 g | 532% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1636 mg | 545% | |
| Sodium | 11706 mg | 509% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 161.6 g | ||
| Protein | 429.1 g | 858% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 728 mg | 56% | |
| Iron | 50.0 mg | 278% | |
| Potassium | 10111 mg | 215% | |
*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.
