14 Smoky Argentinian Grill Recipes That Elevate Outdoor Cooking

When I think of summer barbecues, Argentinian grilling immediately comes to mind. The smoky flavors and vibrant ingredients create an irresistible culinary experience. From the tender Grilled Chimichurri Steak to the gooey Provoleta, each dish carries its own unique charm. These recipes not only showcase the art of grilling but also bring friends and family together around the fire. Let’s explore these mouthwatering dishes that promise to elevate your outdoor cooking game.

Grilled Chimichurri Steak

Grilled Chimichurri Steak is a quintessential Argentinian dish that combines the robust flavors of marinated grilled beef with a fresh and zesty chimichurri sauce. This recipe showcases the vibrant culinary culture of Argentina, where grilling meat is an art form. Using high-quality cuts of beef such as flank or ribeye, the steak is marinated to infuse it with a blend of garlic, herbs, and spices, creating a delectable flavor profile that pairs perfectly with the smoky char from the grill.

The chimichurri sauce enhances the dish further, featuring a bright mix of parsley, oregano, garlic, and vinegar, which cuts through the richness of the steak. The combination of grilled meat and this piquant sauce makes for a meal that isn’t only satisfying but also bursting with flavor. Whether you’re hosting a summer barbecue or just looking for a delicious weeknight dinner, Grilled Chimichurri Steak is sure to impress your guests and tantalize your taste buds.

Ingredients (Serves 4-6)

• 2 pounds flank steak or ribeye
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes, dried oregano, and red wine vinegar. Slowly whisk in the olive oil until all ingredients are well combined. Season with salt and pepper to taste. Set aside to let the flavors meld while you prepare the steak.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the steak, reserving the other half for serving. Confirm the steak is evenly coated, then seal the bag or cover the dish. Marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor.
3. Preheat the Grill: Preheat your grill to high heat. If using a charcoal grill, make sure the coals are glowing red and covered with white ash. For a gas grill, preheat for about 10-15 minutes.
4. Grill the Steak: Remove the steak from the marinade and let it come to room temperature for about 30 minutes. Season the steak generously with salt and pepper. Place the steak on the hot grill and cook for 4-6 minutes on each side for medium-rare, or until it reaches your desired doneness. Use tongs to flip the steak, avoiding piercing the meat.
5. Rest and Slice: Once cooked, remove the steak from the grill and transfer it to a cutting board. Let the steak rest for about 10 minutes to allow the juices to redistribute. After resting, slice the steak against the grain into thin strips.
6. Serve: Arrange the sliced steak on a platter and drizzle with the reserved chimichurri sauce. Serve with lemon wedges on the side for an added burst of freshness.

Extra Tips

When preparing Grilled Chimichurri Steak, it’s important to choose high-quality meat for the best flavor and tenderness. Additionally, allowing the steak to marinate overnight will greatly enhance the flavor, but even a quick marinade of an hour will suffice if time is limited.

Make sure to let the steak rest after grilling; this step is vital as it keeps the meat juicy. Finally, feel free to customize the chimichurri by adding more herbs or adjusting the spice level to suit your taste preferences. Enjoy your flavorful Argentinian feast!

Asado De Tira (Short Ribs)

Asado De Tira, or short ribs, is a quintessential dish in Argentinian cuisine, celebrated for its rich flavor and tenderness. This cut of beef is known for its marbling, which renders beautifully during the cooking process, resulting in a succulent and juicy bite that’s truly irresistible.

Traditionally cooked on a grill, or “parrilla,” over an open flame, this dish embodies the spirit of Argentine asado, where the grilling process is a social event as much as a culinary one.

To prepare Asado De Tira, it’s crucial to allow the meat to marinate and absorb the flavors of the spices and herbs used in the recipe. The combination of seasoning and the slow cooking process enhances the natural taste of the beef, making each rib a delightful experience.

Served with chimichurri sauce and crusty bread, this hearty dish is perfect for gatherings, bringing friends and family together to enjoy a taste of Argentina right at home.

Ingredients (Serves 4-6)

• 3 pounds of beef short ribs (asado de tira)
• 4 cloves of garlic, minced
• 1 tablespoon of coarse sea salt
• 1 teaspoon of black pepper
• 1 tablespoon of smoked paprika
• 1 tablespoon of dried oregano
• 1 tablespoon of olive oil
• 1 lemon, juiced
• Fresh parsley, for garnish
• Chimichurri sauce, for serving

Cooking Instructions

1. Preparation of Ribs: Start by rinsing the short ribs under cold water and patting them dry with paper towels. This will help to remove any excess blood and create a cleaner flavor. Trim any excessive fat, but leave some marbling for flavor.
2. Marinade Creation: In a bowl, combine the minced garlic, coarse sea salt, black pepper, smoked paprika, dried oregano, olive oil, and lemon juice. Mix these ingredients thoroughly to create a marinade that will enhance the flavors of the beef.
3. Marinating the Ribs: Place the short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, guaranteeing they’re evenly coated. Seal the bag or cover the dish, and place it in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to permeate the meat.
4. Preparing the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly spread out. For a gas grill, allow the burners to heat up for about 10-15 minutes.
5. Grilling the Ribs: Remove the ribs from the marinade and let any excess marinade drip off. Place the ribs bone-side down on the grill. Cook for about 20-25 minutes on each side, flipping occasionally to achieve a nice char and even cooking. Aim for an internal temperature of around 145°F for medium-rare.
6. Resting the Meat: Once the ribs are cooked to your desired doneness, remove them from the grill and let them rest on a cutting board for about 10 minutes. This allows the juices to redistribute within the meat, making it more tender and juicy.
7. Serving: Slice the short ribs between the bones and arrange them on a serving platter. Garnish with fresh parsley and serve with chimichurri sauce on the side for drizzling.

Extra Tips

When cooking Asado De Tira, patience is key. The longer you marinate the ribs, the more flavorful they’ll be.

If you have access to wood chips, consider adding them to your grill for a smoky flavor that enhances the dish.

Alternatively, keep an eye on the grill temperature to avoid flare-ups, which can char the meat too quickly.

Finally, don’t forget to serve with traditional sides such as grilled vegetables or a fresh salad, as they complement the rich flavors of the ribs beautifully. Enjoy your authentic Argentinian asado experience!

Provoleta (Grilled Provolone Cheese)

Provoleta is a delightful Argentine appetizer that showcases the rich flavors of provolone cheese, perfectly grilled to achieve a gooey, melty texture. This dish is traditionally served as part of an asado, or barbecue, and is a favorite among cheese lovers. Its simplicity belies its deliciousness, requiring only a few quality ingredients to elevate the cheese to new heights.

The smoky flavors from the grill complement the cheese beautifully, making it a satisfying start to any meal. Grilling provolone cheese is an art that necessitates just the right amount of heat and timing. The result is a cheesy delight that can be enjoyed straight from the grill, often topped with herbs, spices, or even a drizzle of olive oil.

Whether you’re hosting a summer barbecue or just looking for an indulgent treat, Provoleta is sure to impress your guests and leave them wanting more.

Ingredients (serving size: 4-6 people)

• 1 large round of provolone cheese (8-12 ounces)
• Olive oil (for drizzling)
• Dried oregano (to taste)
• Crushed red pepper flakes (optional, to taste)
• Fresh parsley (for garnish, chopped)

Cooking Instructions

1. Prepare the Cheese: Take the provolone cheese out of its packaging and let it sit at room temperature for about 15-30 minutes. This helps it warm up slightly, allowing for better melting when grilled.
2. Preheat the Grill: Preheat your grill to medium-high heat. If using charcoal, guarantee the coals are evenly distributed for consistent heat. For gas grills, allow the grill to reach the right temperature before placing the cheese on it.
3. Prepare the Grill Basket or Directly on the Grill: Depending on your preference, you can use a grill basket or place the cheese directly on the grill. If using a basket, lightly oil it to prevent sticking. If grilling directly, ensure the grates are clean and lightly oiled.
4. Grill the Cheese: Place the provolone cheese on the grill. Grill for about 5-7 minutes, or until the cheese starts to bubble and the edges become golden brown. Keep an eye on it, as cooking times may vary depending on the heat of your grill.
5. Season and Serve: Once the cheese is nicely grilled, carefully remove it from the grill. Drizzle with olive oil, sprinkle with dried oregano, and add crushed red pepper flakes if desired. Garnish with chopped fresh parsley for a pop of color and flavor.
6. Enjoy: Serve the grilled provolone immediately with slices of crusty bread or fresh vegetables for dipping. Enjoy while it’s hot and melty!

Extra Tips

When grilling Provoleta, it’s important to keep the heat at a medium-high level to achieve that perfect melty texture without burning the cheese.

If you’re concerned about the cheese melting too quickly, you can place it on a piece of aluminum foil to create a makeshift “pan” that will catch the drippings while allowing the cheese to cook evenly. Additionally, feel free to experiment with different toppings such as balsamic glaze or fresh herbs to customize the flavor to your liking.

Chorizo Sausages

Chorizo sausages are a traditional staple in Argentinian cuisine, known for their rich flavor and smoky essence. These sausages are typically made with a blend of ground pork, spices, and herbs, offering a mouthwatering experience that’s perfect for grilling. Cooking chorizo sausages on a smoky Argentinian grill enhances their natural flavors, allowing the spices to meld beautifully while imparting a delicious char.

Whether served as an appetizer or as part of a larger meal, these sausages are sure to impress your guests. In Argentina, chorizo sausages are often enjoyed with crusty bread, fresh chimichurri sauce, or accompanied by grilled vegetables. The combination of textures and flavors creates an unforgettable culinary experience.

Prepare these sausages for your next barbecue or family gathering to bring a taste of Argentina to your table. Let’s explore the ingredients and cooking instructions to make your own smoky Argentinian chorizo sausages.

Ingredients (Serves 4-6):

• 1 pound ground pork
• 1/2 pound ground beef
• 1/4 cup smoked paprika
• 4 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Natural hog casings (for stuffing)
• Olive oil (for grilling)

Cooking Instructions:

1. Prepare the Casings: Rinse the natural hog casings under cold water to remove any excess salt. Soak them in water for at least 30 minutes before using. This guarantees they’re pliable and ready for stuffing.
2. Mix the Meat and Spices: In a large mixing bowl, combine the ground pork and beef. Add the smoked paprika, minced garlic, red wine vinegar, cumin, oregano, salt, black pepper, and cayenne pepper (if using). Mix everything together thoroughly with your hands until well combined. This helps to distribute the flavors evenly throughout the meat.
3. Stuff the Sausages: Rinse the soaked casings again and then fit one end of the casing onto a sausage stuffer attachment. Tie a knot at the end of the casing. Carefully fill the casing with the meat mixture, being careful not to overstuff. Leave some space at the end to tie off. Twist the sausages into links, about 6 inches long, and tie off the ends securely.
4. Preheat the Grill: Prepare your Argentinian grill for medium-high heat. If using charcoal, let the coals burn until they’re covered with white ash. For gas grills, preheat for about 10-15 minutes.
5. Grill the Chorizo Sausages: Lightly brush the sausages with olive oil to prevent sticking. Place them on the grill and cook for about 10-15 minutes, turning occasionally until they’re browned and cooked through (internal temperature should reach 160°F). The smoky flavor will develop beautifully from the grill.
6. Serve: Once cooked, remove the sausages from the grill and let them rest for a few minutes. Serve them warm with crusty bread and chimichurri sauce for dipping.

Extra Tips:

When making chorizo sausages, feel free to experiment with different spices and herbs to suit your taste preferences. For a more intense flavor, you can add chopped fresh herbs like parsley or cilantro.

Additionally, consider grilling some vegetables, such as bell peppers and onions, alongside the sausages to create a complete meal. Remember to keep an eye on the sausages while grilling to prevent them from burning and confirm they cook evenly. Enjoy your smoky Argentinian feast!

Grilled Lamb With Mint Salsa

Grilled Lamb with Mint Salsa is a quintessential dish that showcases the robust flavors of Argentinian cuisine. This dish combines the rich, succulent taste of lamb with the invigorating zing of mint, creating a perfect balance that’s enhanced by the smoky notes from the grill. The marinade infuses the lamb with aromatic herbs and spices, while the mint salsa adds a vibrant freshness that cuts through the richness of the meat.

Perfect for a summer barbecue or a special family gathering, this dish is sure to impress your guests. The grilling process not only enhances the flavors but also creates a delightful char on the lamb, making each bite irresistibly delicious. Pair this dish with your favorite side dishes, such as grilled vegetables or a fresh salad, for a complete meal that encapsulates the essence of Argentinian grilling traditions.

Whether you’re a seasoned grill master or a novice, this recipe will guide you to create a mouthwatering dish that everyone will rave about.

Ingredients (serving size: 4-6 people)

• 2 pounds lamb shoulder or leg, bone-in, cut into large pieces
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley, chopped
• 1 small red onion, finely chopped
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Marinate the Lamb: In a large bowl, combine minced garlic, rosemary, thyme, smoked paprika, cumin, salt, black pepper, olive oil, and red wine vinegar. Mix well to form a marinade. Add the lamb pieces to the bowl, ensuring they’re thoroughly coated. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
2. Prepare the Mint Salsa: In a separate bowl, mix together the chopped mint, parsley, red onion, lemon juice, salt, and pepper. Stir until well combined. Adjust seasoning to taste and set aside to allow the flavors to meld while the lamb marinates.
3. Preheat the Grill: About 30 minutes before you plan to grill, preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Lamb: Remove the lamb from the marinade and let any excess drip off. Place the lamb pieces on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 145°F for medium-rare. Use tongs to turn the lamb occasionally for even cooking.
5. Rest the Meat: Once the lamb is cooked to your desired doneness, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
6. Serve: Slice the lamb into serving pieces and arrange on a platter. Top generously with the mint salsa and serve immediately with your choice of sides.

Extra Tips

When grilling lamb, it’s crucial to monitor the temperature closely to avoid overcooking, as lamb can become tough if cooked too long. For added depth of flavor, consider using wood chips (such as hickory or mesquite) in your grill for a smoky infusion.

Additionally, feel free to customize the mint salsa by adding ingredients like diced tomatoes or a hint of chili for extra heat. Enjoy the cooking process and the wonderful aromas that fill your kitchen!

Chicken Thighs With Paprika Marinade

When it comes to Argentinian cuisine, few things are as satisfying as a smoky grilled chicken dish. The Chicken Thighs With Paprika Marinade is an excellent choice for anyone looking to bring a taste of Argentina to their backyard. The marinade, infused with smoky paprika, garlic, and a hint of citrus, elevates the chicken thighs, making them tender and full of flavor. Grilling them adds that irresistible char, making each bite a delightful experience.

This dish is perfect for gatherings, as it serves 4-6 people and pairs beautifully with a variety of sides, such as grilled vegetables or a fresh salad. Whether you’re an experienced grill master or a novice, this recipe is straightforward and guarantees delicious results. Let’s explore the ingredients and cooking instructions so you can impress your family and friends at your next barbecue.

Ingredients (Serves 4-6):

• 6 chicken thighs, bone-in and skin-on
• 4 tablespoons smoked paprika
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the smoked paprika, minced garlic, olive oil, red wine vinegar, ground cumin, salt, black pepper, and lemon juice. Whisk the ingredients together until they form a smooth paste. This marinade won’t only flavor the chicken but also help to tenderize it.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or ideally overnight. The longer the chicken marinates, the more intense the flavors will be.
3. Preheat the Grill: About 30 minutes before cooking, preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, allow the coals to burn down until they’re covered with white ash. This guarantees an even and consistent heat for grilling.
4. Grill the Chicken: Remove the chicken thighs from the marinade, letting any excess drip off. Place them skin-side down on the grill. Cook for about 7-8 minutes, then flip and cook for an additional 7-8 minutes on the other side. The chicken should reach an internal temperature of 165°F and have a nice char on the outside.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Garnish with fresh parsley before serving to add a pop of color and freshness.

Extra Tips:

For the best flavor, consider using bone-in, skin-on chicken thighs, as the skin helps retain moisture while grilling. If you want an extra kick, add a pinch of cayenne pepper to the marinade for some heat.

Additionally, pairing the grilled chicken with a tangy chimichurri sauce can enhance the flavors and add a traditional Argentinian touch to your meal. Enjoy your smoky Argentinian Chicken Thighs with Paprika Marinade!

Vegetable Skewers With Garlic and Herbs

Grilling is an integral part of Argentinian culinary tradition, and there’s nothing quite like the flavor of fresh vegetables kissed by smoky embers. These Vegetable Skewers With Garlic and Herbs are a vibrant addition to any barbecue, showcasing the freshness of seasonal produce and the robust flavors of garlic and fragrant herbs. Perfectly charred and bursting with taste, these skewers aren’t only a fantastic side dish but can also serve as a delightful main course for vegetarians or anyone looking to indulge in a lighter meal.

The combination of bell peppers, zucchini, cherry tomatoes, and red onions creates a colorful presentation that will impress your guests. Marinated in olive oil, garlic, and a mix of herbs, these skewers are simple to prepare and require minimal cooking time. Whether enjoyed alongside grilled meats or served as a standalone dish, these vegetable skewers will elevate your grilling experience and provide a deliciously healthy option.

Ingredients (Serves 4-6):

• 2 medium zucchini, sliced into ½-inch rounds
• 1 large red bell pepper, cut into 1-inch squares
• 1 large yellow bell pepper, cut into 1-inch squares
• 1 large red onion, cut into wedges
• 1 cup cherry tomatoes
• 4 cloves garlic, minced
• ¼ cup olive oil
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• Skewers (wooden or metal)

Cooking Instructions:

1. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. This step is essential as it allows the skewers to withstand the heat of the grill without catching fire.
2. Chop the Vegetables: Wash and cut the zucchini, bell peppers, red onion, and cherry tomatoes as specified. Ensuring all vegetables are cut into similar sizes helps them cook evenly on the grill.
3. Make the Marinade: In a mixing bowl, combine the minced garlic, olive oil, chopped parsley, chopped oregano, salt, and pepper. Stir until the ingredients are well combined, creating a fragrant marinade that will infuse the vegetables with flavor.
4. Marinate the Vegetables: Add the chopped vegetables to the bowl with the marinade. Toss the vegetables gently to coat them evenly in the mixture. Allow them to marinate for at least 15-20 minutes at room temperature to absorb the flavors.
5. Assemble the Skewers: After marinating, take the skewers and thread the vegetables onto them, alternating between different types for a colorful presentation. Aim to fit about 4-5 pieces of vegetables on each skewer while leaving a bit of space for even cooking.
6. Preheat the Grill: Preheat your grill to medium-high heat, ensuring it’s hot enough to give the vegetables a nice char without overcooking them. A properly heated grill will also help prevent sticking.
7. Grill the Skewers: Place the assembled skewers on the grill and cook for about 10-12 minutes, turning occasionally until the vegetables are tender and have beautiful grill marks. Be attentive to avoid burning; you want them perfectly charred.
8. Serve: Once cooked, remove the skewers from the grill and let them rest for a minute. Serve hot, either directly on the skewers or carefully removed onto a platter, garnished with extra herbs if desired.

Extra Tips:

When grilling vegetable skewers, feel free to experiment with different vegetables based on what’s in season or what you have on hand. Mushrooms, eggplant, and asparagus can also make great additions.

Additionally, if you want a bit of heat, consider adding some red pepper flakes or marinating the vegetables in a spicy sauce. Always keep an eye on them as they grill, since cooking times may vary based on the size of the vegetable pieces and the heat of your grill. Enjoy your smoky, herb-infused creations!

Beef Tenderloin With Chimichurri Sauce

Beef Tenderloin with Chimichurri Sauce is a quintessential Argentinian dish that showcases the rich flavors of perfectly cooked beef paired with a vibrant herb sauce. Known for its tenderness and juiciness, the beef tenderloin is a favorite cut that, when grilled to perfection, offers an unforgettable dining experience.

The chimichurri sauce, made with fresh herbs and spices, complements the meat beautifully, adding a zesty kick that elevates the dish to new heights. Cooking this dish on a smoky Argentinian grill not only enhances the flavor of the beef but also brings out the bold notes of the chimichurri.

Whether you’re hosting a summer barbecue or preparing a special dinner, Beef Tenderloin with Chimichurri Sauce is sure to impress your guests. With its combination of simple ingredients and straightforward preparation, this recipe is perfect for both seasoned chefs and novice cooks alike.

Ingredients (Serves 4-6):

• 2 to 2.5 pounds beef tenderloin
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil (for grilling)
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil (for chimichurri)
• 1/4 cup red wine vinegar
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Stir in the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper to taste. Mix well and let it sit at room temperature for about 30 minutes to allow the flavors to meld.
2. Preheat the Grill: Preheat your Argentinian grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
3. Season the Beef: While the grill is heating, season the beef tenderloin generously with salt and black pepper on all sides. Drizzle with 1 tablespoon of olive oil to help create a nice crust on the grill.
4. Grill the Beef Tenderloin: Once the grill is ready, place the seasoned beef tenderloin on the hot grill. Sear each side for about 4-5 minutes to achieve a beautiful crust. For medium-rare, continue grilling for an additional 15-20 minutes, turning occasionally, until it reaches an internal temperature of 130°F (54°C).
5. Rest the Meat: Once cooked to your desired doneness, remove the tenderloin from the grill and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful bite.
6. Slice and Serve: After resting, slice the beef tenderloin into 1-inch thick medallions. Arrange them on a serving platter and drizzle generously with the chimichurri sauce. Serve the remaining sauce on the side for guests to add more as they wish.

Extra Tips:

When cooking Beef Tenderloin with Chimichurri Sauce, make sure to monitor the temperature closely to avoid overcooking the meat. Using a meat thermometer is highly recommended for precise results, especially if you prefer your beef at a specific doneness.

Additionally, consider letting the meat marinate in salt and pepper for a few hours or overnight for even more flavor. Finally, feel free to customize the chimichurri by adding other herbs like oregano or basil to suit your taste preferences. Enjoy your flavorful Argentinian feast!

Grilled Corn on the Cob With Cheese

Grilled Corn on the Cob With Cheese is a vibrant and delicious dish that embodies the spirit of Argentinian grilling culture. The combination of smoky, charred corn and creamy, tangy cheese creates an explosion of flavor that’s perfect for summer barbecues or any outdoor gathering. The method of grilling the corn allows it to caramelize slightly, enhancing its natural sweetness, while the addition of cheese elevates it to a whole new level of indulgence. This dish can be served as a side or enjoyed on its own as a delicious snack.

The traditional Argentinian touch comes with the choice of cheese; Cotija is often used for its crumbly texture and robust flavor, but feel free to experiment with other cheeses like Parmesan or feta for a unique twist. Topped with a sprinkle of chili powder and fresh herbs, this dish is sure to impress both family and friends. Prepare to enjoy a taste of Argentina right in your backyard!

Ingredients (serving size: 4-6 people):

• 4-6 ears of fresh corn, husked
• 1 cup Cotija cheese, crumbled
• ½ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Corn: Start by husking the corn and removing all the silk. Rinse the ears under cold water to verify they’re clean. Pat them dry with a towel to remove excess moisture. This step is essential as it allows the corn to grill evenly and develop a nice char.
2. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash. For a gas grill, allow it to heat for about 10-15 minutes. This guarantees that the corn will cook quickly and get that beautiful smoky flavor.
3. Grill the Corn: Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning every 2-3 minutes, until the corn is tender and has grill marks all around. The goal is to achieve a slightly charred exterior while keeping the kernels juicy.
4. Prepare the Cheese Mixture: While the corn is grilling, in a bowl, combine the crumbled Cotija cheese, mayonnaise, lime juice, chili powder, and a pinch of salt and pepper. Mix well until it forms a creamy paste. This mixture adds richness to the corn and balances out the smoky flavors.
5. Coat the Grilled Corn: Once the corn is off the grill and slightly cooled, use a brush or a spatula to generously coat each ear with the cheese mixture while it’s still warm. The heat from the corn will help the cheese mixture adhere better.
6. Garnish and Serve: Sprinkle the chopped cilantro over the coated corn for freshness and additional flavor. Serve with lime wedges on the side for squeezing over the top just before eating. This final touch brightens the dish and enhances the overall taste.

Extra Tips: For an added layer of flavor, try brushing the corn with a mixture of melted butter and minced garlic before grilling. If you prefer a bit of heat, consider adding a dash of hot sauce to the cheese mixture or sprinkling some cayenne pepper on top. Always serve the corn immediately for the best taste and texture, as the cheese can become less creamy as it cools. Enjoy this delightful dish as a perfect complement to your Argentinian grill experience!

Spicy Grilled Shrimp

Spicy Grilled Shrimp is a vibrant and flavorful dish that showcases the best of Argentinian grilling traditions. This dish isn’t only a crowd-pleaser but also incredibly easy to prepare, making it perfect for summer barbecues or family gatherings.

The shrimp are marinated in a zesty blend of spices and citrus, which imparts a delightful heat and depth of flavor that pairs beautifully with the smoky notes from the grill. Using fresh shrimp guarantees that the dish is both succulent and tender.

The marinade can be adjusted to suit personal preferences, allowing for more or less spice depending on your taste. When grilled over an open flame, the shrimp develop a charred exterior that enhances their natural sweetness, making every bite a delightful experience. Serve these shrimp with a side of chimichurri sauce for an authentic Argentinian twist!

Ingredients (Serves 4-6):

• 1.5 pounds large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine olive oil, lime juice, lemon juice, minced garlic, smoked paprika, cayenne pepper, cumin, salt, and black pepper. Whisk until well blended to create a zesty marinade.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, guaranteeing they’re fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the shrimp.
3. Preheat the Grill: While the shrimp are marinating, preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn until they’re covered with white ash. For gas grills, preheat for about 10-15 minutes.
4. Skewer the Shrimp: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated shrimp onto the skewers. Guarantee they’re spaced evenly for even cooking.
5. Grill the Shrimp: Place the skewered shrimp on the grill and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook, as shrimp can become tough if grilled too long.
6. Serve: Once cooked, remove the shrimp from the grill and let them rest for a minute. Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the shrimp.

Extra Tips:

For the best results, choose shrimp that are fresh and of high quality. If you want to add even more flavor, consider letting the shrimp marinate for up to an hour.

Be cautious with the grilling time, as shrimp cook quickly; they should be removed from the grill as soon as they turn pink to maintain their juiciness. Pair the Spicy Grilled Shrimp with a revitalizing salad or grilled vegetables to create a well-rounded meal. Enjoy your smoky Argentinian feast!

Argentinian-style Grilled Eggplant

Argentinian-style grilled eggplant is a delightful dish that showcases the unique flavors and culinary traditions of Argentina. This vegetarian option isn’t only simple to prepare but also packed with smoky, savory goodness that perfectly complements any grilled meat or can stand alone as a hearty main course.

The technique of grilling enhances the natural sweetness of the eggplant while the addition of olive oil and spices elevates the dish to a whole new level of flavor. To achieve the best results, it’s crucial to select fresh, firm eggplants that will hold their shape during grilling.

The key to perfect grilled eggplant is to season it well and allow it to marinate for a short period to absorb all the flavors. This dish is perfect for summer barbecues or as a delicious side at any meal, making it a versatile addition to your culinary repertoire.

Ingredients (serving size: 4-6 people)

• 2 large eggplants
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Eggplants: Start by washing the eggplants thoroughly. Cut the eggplants into 1/2-inch thick slices. You can also cut them lengthwise if you prefer larger pieces.

Place the sliced eggplants in a colander and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out excess moisture and bitterness.

2. Make the Marinade****: While the eggplants are resting, prepare the marinade in a mixing bowl. Combine the olive oil, smoked paprika, garlic powder, dried oregano, balsamic vinegar, salt, and pepper.

Whisk the ingredients together until well mixed.

3. Rinse and Dry the Eggplants: After 30 minutes, rinse the salted eggplant slices under cold water to remove the excess salt.

Pat them dry with a paper towel to guarantee they’re moisture-free, which will help them grill better.

4. Marinate the Eggplants: Place the dried eggplant slices in a large bowl or a zip-lock bag, then pour the marinade over them.

Toss the eggplants to evenly coat them with the marinade. Allow them to marinate for at least 15 minutes to enhance the flavor.

5. Preheat the Grill: Preheat your grill to a medium-high heat. If using a charcoal grill, confirm the coals are ashed over.

If using a gas grill, allow it to heat for about 10-15 minutes.

6. Grill the Eggplants: Once the grill is ready, arrange the marinated eggplant slices in a single layer on the grill grates.

Grill for about 4-5 minutes on each side or until they’ve nice grill marks and are tender. Avoid overcrowding the grill to ensure even cooking.

7. Serve: Once grilled, remove the eggplants from the grill and place them on a serving platter.

Garnish with chopped fresh parsley for a pop of color and additional flavor.

Extra Tips

For an even bolder flavor, consider adding some crumbled feta cheese or a drizzle of tahini sauce over the grilled eggplants before serving.

You can also experiment with different herbs and spices in the marinade, such as thyme or cumin, to suit your taste preferences.

Marinated Flank Steak

Marinated Flank Steak is a quintessential dish in Argentinian cuisine, known for its robust flavors and tender texture. This cut of beef is marinated to perfection, allowing it to absorb all the delicious spices and herbs, which are a hallmark of South American grilling.

The magic happens when the steak is cooked over a hot fire, resulting in a smoky, charred exterior that beautifully contrasts with the juicy and flavorful interior. This dish is perfect for gatherings, bringing friends and family together to enjoy a taste of Argentina.

In this recipe, we’ll guide you through marinating the flank steak and grilling it to achieve that perfect smoky flavor. Paired with a fresh chimichurri sauce, this dish embodies the spirit of outdoor cooking.

Whether you’re using a traditional grill or an indoor skillet, the key is to maintain high heat, which will enhance the meat’s natural flavors while sealing in the juices. Get ready to impress your guests with this simple yet delicious recipe!

Ingredients (serving size: 4-6 people)

• 2 pounds flank steak
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• Juice of 1 lime
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a bowl, whisk together the olive oil, red wine vinegar, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, and lime juice until well combined. This marinade is packed with flavor and will tenderize the flank steak while infusing it with a smoky taste.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making certain it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to deeply penetrate the meat.
3. Preheat the Grill: When you’re ready to cook, preheat your grill to high heat. If you’re using charcoal, make sure the coals are hot and ashy; for gas grills, set all burners to high. A hot grill is essential for achieving a good sear on the steak.
4. Grill the Steak: Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Avoid moving the steak too much on the grill to allow for proper searing.
5. Rest and Slice: Once the steak is cooked, remove it from the grill and let it rest for about 10 minutes. This resting period allows the juices to redistribute. After resting, slice the steak against the grain into thin strips. This will ensure each bite is tender.
6. Garnish and Serve: Transfer the sliced steak to a serving platter and garnish with freshly chopped parsley. Serve it with chimichurri sauce on the side for added flavor and a burst of freshness.

Extra Tips

For an even deeper flavor, consider adding some crushed red pepper flakes to the marinade for a hint of heat. Additionally, if you have time, letting the steak marinate overnight will yield the best results.

When grilling, keep a close eye on the steak as flank can cook quickly due to its thinness. Finally, always slice against the grain to ensure each piece is tender and easy to chew. Enjoy your Smoky Argentinian Marinated Flank Steak with a side of grilled vegetables or a fresh salad for a complete meal!

Grilled Peppers Stuffed With Cheese

Grilled Peppers Stuffed With Cheese is a delightful dish that celebrates the smoky flavors of the Argentinian grill. This dish features vibrant bell peppers, which are grilled to perfection and filled with a luscious blend of cheeses that melt beautifully over the heat. The combination of the charred exterior and the creamy, savory filling creates a mouthwatering experience that’s perfect as an appetizer or a side dish for your next barbecue.

In addition to being a delicious treat, Grilled Peppers Stuffed With Cheese is also a versatile recipe. You can customize the cheese filling to suit your taste by using different types of cheese or adding herbs and spices for an extra kick. With its colorful presentation and rich flavors, this dish is sure to impress your guests and elevate any outdoor gathering.

Ingredients (serving size: 4-6 people):

• 4 large bell peppers (any color)
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/2 cup chopped fresh herbs (such as parsley, cilantro, or basil)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for brushing

Cooking Instructions:

1. Prepare the Peppers: Start by preheating your grill to medium-high heat. While the grill is heating up, wash the bell peppers thoroughly. Cut the tops off and remove the seeds and membranes inside. You can choose to slice them in half or keep them whole, depending on your preference for stuffing.
2. Make the Cheese Filling: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, chopped herbs, minced garlic, smoked paprika, and a pinch of salt and pepper. Mix well until all the ingredients are thoroughly combined and the mixture is smooth.
3. Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the cheese mixture. Be generous with the filling, but make certain that it doesn’t overflow too much. If you’re using halved peppers, lay them cut-side up on a plate after stuffing.
4. Brush with Olive Oil: Lightly brush the outside of the stuffed peppers with olive oil. This will help them achieve a nice char and prevent sticking to the grill grates.
5. Grill the Peppers: Place the stuffed peppers directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the peppers are tender and slightly charred, and the cheese filling is bubbling and golden brown. Adjust cooking time as necessary, depending on your grill’s heat.
6. Serve: Once they’re done, carefully remove the stuffed peppers from the grill and let them cool for a few minutes. Serve warm, garnished with additional fresh herbs if desired.

Extra Tips: When choosing your bell peppers, opt for ones that are firm and have smooth skin for the best results. Feel free to experiment with different cheese combinations, like feta or goat cheese, for unique flavors.

Additionally, if you prefer a bit of heat, consider adding some diced jalapeños or red pepper flakes to the cheese mixture. For a smoky touch, you can also try adding a few strips of bacon to the filling!

Flank Steak With Roasted Garlic Butter

Flank steak is a popular cut of beef that’s both flavorful and versatile, making it an excellent choice for grilling. This particular recipe combines the rich, smoky flavors of the Argentinian grill with the decadent addition of roasted garlic butter. The result is a juicy, tender steak that’s infused with the delicious essence of garlic and herbs.

Whether you’re hosting a barbecue or enjoying a quiet dinner at home, this dish will surely impress your guests.

To achieve the best results, it’s crucial to select a high-quality flank steak and allow it to marinate for a few hours, allowing the flavors to penetrate the meat. Roasting garlic until it’s soft and caramelized adds a depth of flavor that beautifully complements the beef.

Once grilled to perfection, the steak is finished with a generous dollop of the aromatic roasted garlic butter, creating a dish that’s both simple and sophisticated.

Ingredients (Serves 4-6)

• 2 pounds flank steak
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup unsalted butter, softened
• 1 head of garlic (for roasting)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Marinate the Flank Steak: In a bowl, combine the olive oil, red wine vinegar, minced garlic, oregano, smoked paprika, salt, and pepper. Mix well. Place the flank steak in a resealable plastic bag or a shallow dish, pour the marinade over the steak, and make sure it’s evenly coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

2. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with a bit of olive oil, and wrap it tightly in aluminum foil.

Place it in the oven and roast for about 30-35 minutes, or until the cloves are soft and golden. Remove from the oven and let it cool slightly before squeezing the roasted garlic cloves into a bowl.

3. Prepare the Garlic Butter: In the bowl with the roasted garlic, add the softened butter and mix until well combined. You can use a fork or a hand mixer for a smoother consistency.

Season with salt and pepper to taste. Set aside at room temperature until ready to use.

4. Preheat the Grill: While the garlic butter is resting, preheat your grill to high heat. If using a charcoal grill, ensure the coals are hot and have a nice ash coating.

For a gas grill, heat it to high for about 10-15 minutes.

5. Grill the Flank Steak: Remove the flank steak from the marinade and let any excess drip off. Place the steak on the grill and cook for about 4-6 minutes per side for medium-rare, or adjust the time for your desired doneness.

Use a meat thermometer to check the internal temperature (medium-rare is about 130°F/54°C).

6. Rest and Serve: Once cooked, remove the steak from the grill and let it rest for about 10 minutes. This allows the juices to redistribute.

Slice the steak against the grain into thin strips, and serve with generous dollops of the roasted garlic butter on top. Garnish with fresh parsley for a pop of color.

Extra Tips

For the best flavor and tenderness, avoid overcooking the flank steak, as it can become tough. Always slice against the grain to ensure each bite is tender.

If you want to add an extra layer of flavor, consider adding a squeeze of fresh lemon juice over the steak before serving. Additionally, feel free to experiment with different herbs or spices in the marinade to suit your taste preferences.

Enjoy your smoky Argentinian grill experience!