Description
A comprehensive guide to mastering the art of Argentinian asado, celebrating the tradition of grilling meats and the joy of sharing meals with loved ones.
Ingredients
- Beef ribs
- Flank steak
- Chorizo sausages
- Morcilla (blood sausage)
- Salt
- Pepper
- Chimichurri sauce (parsley, garlic, vinegar, olive oil)
- Grilled vegetables (bell peppers, onions, corn)
- Crusty bread (baguette or homemade)
Instructions
- Select the right cuts of meat from a local butcher.
- Prepare the grill by lighting charcoal or wood and creating direct and indirect heat zones.
- Season the meat generously with salt and pepper, allowing it to sit at room temperature.
- Cook the beef ribs over direct heat for 15-20 minutes on each side, then move to indirect heat.
- Grill the flank steak for 6-8 minutes on each side.
- Add chorizo and morcilla to the grill, cooking for 10-12 minutes and 8-10 minutes respectively.
- Let the meat rest for 5-10 minutes before serving.
- Serve with chimichurri sauce and enjoy with family and friends.
Notes
- Patience is key; do not rush the cooking process.
- Let the meat rest after grilling for optimal juiciness.
- Use a meat thermometer for perfect doneness.
- Experiment with marinades and rubs for enhanced flavor.
- Avoid overcrowding the grill for even cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Argentinian asado, grilling, barbecue, beef ribs, flank steak, chimichurri, family gathering