Traditional Argentine Asado
Experience the heart and soul of Argentine culinary tradition with this mouthwatering recipe for Traditional Argentine Asado. Centered around an array of perfectly grilled meats—beef short ribs, flanken-style ribs, chorizo sausages, and tender chicken thighs—this feast captures the irresistible essence of South American barbecue. Seasoned simply with kosher salt, black pepper, and a hint of olive oil, the meats are cooked to smoky perfection over charcoal, delivering bold, authentic flavors in every bite. Pair the grilled delights with vibrant chimichurri sauce and a squeeze of fresh lemon for a zesty finish. Ideal for gatherings, this iconic asado turns your backyard into a sizzling celebration of Argentina's grilling heritage. Perfectly seasoned, charred to perfection, and incredibly satisfying, this recipe will have your guests coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds Beef short ribs
- 2 pounds Flanken-style beef ribs
- 4 pieces Chorizo sausages
- 4 pieces Chicken thighs
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Chimichurri sauce
- 1 piece Lemon
Instructions
Prepare a charcoal grill with a moderate amount of coal. Light the coals and let them burn until they are covered in a light layer of ash, about 30 minutes, preparing a medium heat.
While the coals are burning, prepare the meats. Arrange the beef short ribs, beef flanken ribs, chorizos, and chicken thighs on a large tray.
Generously sprinkle the kosher salt and black pepper over the meats, ensuring even coverage on both sides. Rub a little olive oil on the chicken thighs to prevent sticking.
Once the grill is ready, arrange the beef short ribs and flanken ribs over the medium heat section. Let them cook for about 60 minutes, turning every 10-15 minutes to ensure even charring.
After 60 minutes, move the beef ribs to the cooler side of the grill to keep warm. Add the chorizo sausages and chicken thighs to the medium heat section.
Cook the chorizos and chicken thighs for 30-40 minutes, turning occasionally, until the chorizos are browned and the chicken reaches an internal temperature of 165°F (74°C).
Remove all meats from the grill and let them rest for 10 minutes. Meanwhile, slice the lemon into wedges.
Serve the mixed grilled meats on a large platter. Garnish with lemon wedges and provide chimichurri sauce on the side for drizzling.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.0 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1157 mg | 25% | |
*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.
