When it comes to BBQ, the smoky goodness of Argentinian asado is truly unparalleled. I’ve gathered 12 recipes that beautifully capture this rich tradition. From juicy beef short ribs to perfectly grilled chorizo, each dish offers a taste of communal cooking and shared joy. The vibrant chimichurri sauce adds a delightful fresh kick. Let’s fire up the grill and explore these mouthwatering recipes that are sure to elevate your next gathering.
Classic Argentine Beef Short Ribs
The Classic Argentine Beef Short Ribs, known as “Costillas de Res,” is a quintessential dish in Argentine asado, where beef reigns supreme. This mouthwatering cut of meat is celebrated for its rich flavor and tender texture, which comes from slow cooking over an open flame or grill. The key to a perfect asado experience lies not only in the quality of the meat but also in the technique used to prepare it. In Argentina, this dish is often seasoned simply with salt, allowing the natural flavors of the beef to shine through.
To create the best Classic Argentine Beef Short Ribs, it’s important to focus on the grilling method. Traditionally, the ribs are cooked slowly over a wood or charcoal fire, with the smoke infusing the meat with a delightful aroma. The low and slow cooking process guarantees that the ribs become tender while developing a beautiful crust on the outside. Paired with a fresh chimichurri sauce, this dish is sure to impress your family and friends at any gathering.
Ingredients (serving size: 4-6 people)
- 4-6 pounds beef short ribs
- Coarse sea salt (to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons olive oil (for brushing)
- 1 bunch fresh parsley (for chimichurri)
- 4 garlic cloves (for chimichurri)
- 1 teaspoon red pepper flakes (for chimichurri)
- 1/2 cup red wine vinegar (for chimichurri)
- 1 cup extra virgin olive oil (for chimichurri)
- Salt and pepper (for chimichurri, to taste)
Cooking Instructions
- Prepare the Ribs: Start by removing any excess fat from the beef short ribs. This will help the meat cook evenly and prevent flare-ups on the grill. Pat the ribs dry with a paper towel to remove excess moisture, which aids in achieving a good sear.
- Season the Ribs: Generously sprinkle coarse sea salt and freshly ground black pepper over the ribs. Let the meat sit at room temperature for about 30 minutes before grilling. This allows the seasoning to penetrate the meat and enhances the flavor.
- Set Up the Grill: Prepare your grill for indirect heat. If using a charcoal grill, push the coals to one side. For a gas grill, turn on only half of the burners. Aim for a temperature of around 250°F to 300°F, which is ideal for slow-cooking the ribs.
- Start Grilling: Place the seasoned short ribs on the cooler side of the grill, bone side down. Close the lid and allow the ribs to cook slowly for about 2.5 to 3 hours. Aim to maintain a consistent temperature, and check periodically to confirm they’re cooking evenly.
- Finish on the Direct Heat: After slow cooking, move the ribs to the hotter side of the grill for the last 10-15 minutes. Brush the ribs with olive oil to help create a crust. Keep an eye on them to avoid burning, and turn them occasionally until a nice char is achieved.
- Make the Chimichurri: While the ribs are finishing, prepare the chimichurri sauce. In a food processor, combine parsley, garlic, red pepper flakes, and red wine vinegar. Pulse until finely chopped. With the processor running, slowly add the extra virgin olive oil until the mixture is well combined. Season with salt and pepper to taste.
- Serve: Once the ribs are beautifully charred and tender, remove them from the grill and let them rest for about 10 minutes. This allows the juices to redistribute within the meat. Slice the ribs between the bones and serve with chimichurri on the side.
Extra Tips
For the best results, choose high-quality beef short ribs with good marbling, as this will enhance the flavor and tenderness of the meat. If you have access to a wood fire, using hardwoods like oak or hickory can add a delightful smoky flavor to the ribs.
Additionally, feel free to experiment with different herbs and spices in your chimichurri to customize the flavor profile to your liking. Finally, remember to enjoy the cooking process and share the experience with friends and family, as asado is as much about the social aspect as it’s about the food!
Grilled Chorizo Sausages
Grilled Chorizo Sausages are a quintessential part of the Argentinian asado experience. These flavorful sausages are made from a blend of minced pork, spices, and herbs, which infuse the meat with a rich taste that pairs perfectly with the smoky flavor of the grill.
When cooked to perfection, the chorizo becomes crispy on the outside while remaining juicy and tender on the inside, making it a favorite among meat lovers.
To enjoy Grilled Chorizo Sausages, they’re typically served alongside crusty bread, chimichurri sauce, and a variety of grilled vegetables. The communal aspect of an asado makes it not just a meal but an event, as friends and family gather around the grill to share stories and laughter while savoring each delicious bite.
Whether you’re hosting a backyard barbecue or simply craving a taste of Argentina, this recipe is sure to captivate.
Ingredients (serves 4-6 people):
- 1 pound fresh chorizo sausage
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Crusty bread for serving
- Chimichurri sauce for serving
- Grilled vegetables (optional)
Cooking Instructions:
1. Preheat the Grill: Begin by preheating your grill to medium-high heat. A well-heated grill guarantees that the sausages will sear properly, developing those beautiful grill marks and flavors while keeping the inside juicy.
2. Prepare the Chorizo: While the grill is heating, take the chorizo sausages out of their packaging. If they’re linked together, you can cut them into individual sausages or leave them whole according to your preference.
Pat them dry with a paper towel to remove excess moisture.
3. Season the Sausages: In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Brush this mixture over the sausages to enhance the flavor and help them brown on the grill.
4. Grill the Sausages: Place the chorizo sausages directly on the grill. Cook them for about 10-15 minutes, turning them occasionally to guarantee even cooking.
The sausages should have a nice char on the outside and reach an internal temperature of 160°F.
5. Rest and Serve: Once the sausages are cooked through, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, making the sausages even more flavorful.
Serve with crusty bread and chimichurri sauce, along with any grilled vegetables you desire.
Extra Tips:
When grilling chorizo sausages, it’s important to avoid piercing them with a fork, as this can release the flavorful juices that keep them moist. Instead, use tongs to turn them gently.
Additionally, if you prefer a bit of heat, look for spicy chorizo varieties or add a pinch of red pepper flakes to your seasoning mix. Pairing the sausages with fresh, tangy chimichurri not only enhances their flavor but also adds a vibrant touch to your meal.
Enjoy the grilling experience and the delicious flavors of Argentinian cuisine!
Asado De Tira (Short Ribs)
Asado de Tira, or short ribs, is a mouthwatering dish that embodies the essence of Argentinian barbecue culture. These succulent cuts of beef are renowned for their rich flavor and tenderness, making them a favorite at any asado gathering. Traditionally cooked over an open flame or on a parrilla (grill), asado de tira is often seasoned simply with salt to allow the natural flavors of the meat to shine. This dish isn’t just a meal; it’s an experience, often enjoyed in the company of family and friends, accompanied by good wine and lively conversation.
The preparation of Asado de Tira is as much about the cooking method as it’s about the meat itself. The ribs are typically cut across the bone, resulting in short, meaty strips that cook evenly and develop a deliciously crispy exterior while remaining tender and juicy inside. This recipe will guide you through the process of creating a perfect Asado de Tira, guaranteeing that you capture the spirit of Argentinian barbecuing right in your backyard.
Ingredients (Serves 4-6)
- 3-4 pounds of beef short ribs (asado de tira)
- Coarse sea salt
- Black pepper (optional)
- Olive oil (for grilling)
- Fresh chimichurri sauce (for serving, optional)
Cooking Instructions
- Prepare the Ribs: Start by selecting high-quality beef short ribs. Look for well-marbled meat for the best flavor. Trim any excessive fat, but leave a decent layer for moisture. Cut the ribs into sections, typically about 2-3 inches wide.
- Season the Meat: Generously season the ribs with coarse sea salt, making sure all sides are well-coated. If desired, you can add a sprinkle of black pepper for an extra kick. Allow the seasoned ribs to sit at room temperature for about 30 minutes; this helps the meat absorb the salt and enhances flavor.
- Prepare the Grill: Set up your grill for indirect cooking by placing coals on one side or heating one side of a gas grill. If using a charcoal grill, wait until the coals are ashy and hot. For a parrilla, ensure the grates are clean and lightly oiled to prevent sticking.
- Grill the Ribs: Place the short ribs bone-side down over the cooler side of the grill. Close the lid and allow the ribs to cook slowly for about 45 minutes to 1 hour, turning occasionally. The goal is to create a nice crust while keeping the inside juicy and tender.
- Finish Over High Heat: Once the ribs are well-cooked, move them to the hotter side of the grill to sear for an additional 5-10 minutes. This will create a flavorful char on the outside. Keep a close eye to avoid burning.
- Rest and Serve: Remove the ribs from the grill and let them rest for about 10 minutes. This allows the juices to redistribute. Serve them warm with a side of fresh chimichurri sauce for dipping, if desired.
Extra Tips
When preparing Asado de Tira, patience is key. Allowing the ribs to cook slowly at lower temperatures will yield the best results, enhancing tenderness and flavor.
Additionally, consider experimenting with different wood chips or charcoal types for added smoke flavor. If time permits, marinating the ribs overnight in a simple mixture of olive oil, garlic, and herbs can further intensify the taste.
Finally, remember to enjoy this dish with good company, as an asado is as much about the food as it’s about the camaraderie it brings.
Mixed Grill Platter (Parrillada)
The Mixed Grill Platter, also known as Parrillada, is a beloved staple of Argentinian cuisine that showcases the rich flavors and textures of various meats cooked over an open flame. This dish isn’t just a meal; it’s a cultural experience that brings family and friends together around the grill, celebrating the art of cooking and the joy of sharing.
A typical Parrillada includes a variety of meats such as beef, pork, chicken, and sometimes even offal, all seasoned simply with salt to let the natural flavors shine through.
To prepare a perfect Mixed Grill Platter, it’s vital to have the right cuts of meat and to understand the cooking process. The key to a great parrillada is to cook the meats at the right temperature and to allow them to rest before serving. This recipe is designed for 4-6 people, making it ideal for a gathering or a special occasion. With a mix of textures and flavors, this dish is sure to impress your guests and provide a taste of authentic Argentinian cuisine right at home.
Ingredients (Serves 4-6)
- 1 kg (2.2 lbs) beef short ribs
- 500 g (1.1 lbs) pork sausages (chorizo)
- 500 g (1.1 lbs) chicken thighs
- 300 g (0.66 lbs) beef flank steak
- 300 g (0.66 lbs) morcilla (blood sausage)
- Coarse sea salt (to taste)
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Cooking Instructions
1. Prepare the Grill: Start by preparing your grill, whether it’s a charcoal grill or a gas grill. If using charcoal, light the briquettes and allow them to burn until they’re covered with a white ash. For gas grills, preheat to medium-high heat. Confirm the grill grates are clean and lightly oiled to prevent sticking.
2. Season the Meats: Generously season all the meats with coarse sea salt. This step is significant as the salt enhances the flavor and helps to form a delicious crust on the meats as they cook. Allow the seasoned meats to sit at room temperature for about 30 minutes before grilling.
3. Cook the Meats: Start grilling the beef short ribs and flank steak first, as they take the longest to cook. Place them on the grill and cook for about 5-7 minutes on each side, or until they reach your desired level of doneness (medium rare is recommended).
Next, add the pork sausages and chicken thighs to the grill, cooking them for approximately 8-10 minutes, turning occasionally to confirm even cooking. Finally, add the morcilla and cook for about 5 minutes, turning once.
4. Check for Doneness: Use a meat thermometer to check the internal temperatures: beef should be around 54-57°C (130-135°F) for medium rare, chicken should reach 75°C (165°F), and the morcilla should be heated through. Adjust cooking time as necessary based on the thickness of the cuts.
5. Rest the Meats: Once all the meats are cooked, remove them from the grill and let them rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
6. Serve the Parrillada: Slice the meats into serving pieces and arrange them on a large platter. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the meats.
Extra Tips
When preparing a Mixed Grill Platter, choosing high-quality cuts of meat is vital for the best flavor. Don’t be afraid to experiment with different types of sausages or cuts; each region in Argentina has its own specialties.
Additionally, feel free to pair the parrillada with traditional side dishes such as chimichurri sauce, grilled vegetables, or a fresh salad to complement the rich flavors of the grilled meats. Finally, enjoy the cooking process and the gathering, as the parrillada is as much about the experience as it’s about the food!
Flank Steak With Chimichurri
Flank Steak with Chimichurri is a beloved dish in Argentina, showcasing the country’s passion for grilling and bold flavors. This recipe highlights the juicy, tender flank steak marinated in a vibrant and herbaceous chimichurri sauce, which adds a zesty kick to the meat.
The preparation is straightforward, making it an excellent choice for gatherings or family dinners, where everyone can enjoy the rich flavors of this traditional asado dish. To achieve the best results, it’s crucial to let the steak marinate for several hours, allowing the flavors to penetrate deeply.
The chimichurri sauce can be prepared in advance, making the cooking process even more seamless. Serve the flank steak sliced against the grain with a generous drizzle of chimichurri on top, and watch it become the star of your next barbecue.
Ingredients (Serves 4-6)
- 2 pounds flank steak
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
Cooking Instructions
1. Prepare the Chimichurri Sauce: In a medium bowl, combine the olive oil, red wine vinegar, chopped parsley, chopped oregano, minced garlic, red pepper flakes (if using), and lemon juice. Mix well until all ingredients are thoroughly combined. Set aside to let the flavors meld.
2. Marinate the Flank Steak: Season the flank steak generously with salt and pepper on both sides. Place the steak in a large resealable plastic bag or shallow dish. Pour half of the chimichurri sauce over the steak, guaranteeing it’s well coated.
Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the Grill: Preheat your grill to high heat. If using a charcoal grill, verify the coals are hot and covered with ash. For gas grills, allow them to heat for about 15 minutes.
4. Grill the Steak: Remove the flank steak from the marinade, allowing any excess to drip off. Place the steak on the hot grill and cook for about 5-7 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
Use tongs to flip the steak only once for the best sear.
5. Rest the Steak: Once cooked to your liking, remove the flank steak from the grill and place it on a cutting board. Let it rest for about 10 minutes to allow the juices to redistribute throughout the meat.
6. Slice and Serve: After resting, slice the flank steak against the grain into thin slices for maximum tenderness. Serve with the remaining chimichurri sauce drizzled on top or on the side for dipping.
Extra Tips
For the best flavor and tenderness, choose a high-quality flank steak and don’t skip the marinating step. If you’re short on time, even a 30-minute marinade will enhance the taste considerably.
Additionally, confirm that your grill is properly preheated to achieve a perfect sear, and always let the meat rest before slicing to maintain its juiciness. Feel free to customize the chimichurri by adding ingredients like shallots or different herbs to suit your taste!
Provoleta (Grilled Provolone Cheese)
Provoleta is a classic Argentinian dish known for its deliciously melted provolone cheese, often enjoyed as an appetizer during a traditional asado. This dish is simple yet bursting with flavor, making it a must-try for anyone looking to experience the authentic taste of Argentinian cuisine. The cheese is grilled until it’s gooey and bubbly, and it’s typically seasoned with oregano and served with crusty bread for dipping.
When preparing Provoleta, the choice of cheese is essential. Opt for high-quality provolone cheese that melts beautifully. This dish can be easily adapted by adding your favorite toppings, such as chili flakes or herbs, to enhance its flavor profile. Whether you’re hosting a barbecue or simply enjoying a cozy night in, Provoleta is a delightful addition to any meal.
Ingredients (Serves 4-6):
- 1 round of provolone cheese (about 400-500 grams)
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes (optional)
- Olive oil (for drizzling)
- Crusty bread (for serving)
Cooking Instructions:
- Prepare the Cheese: Start by taking the round of provolone cheese out of its packaging. If it has a rind, you can either remove it or leave it on, depending on your preference. Place the cheese in a cast-iron skillet or a grill-safe dish that can withstand high heat.
- Season the Cheese: Drizzle a little olive oil over the top of the cheese to help it melt evenly and add flavor. Sprinkle the dried oregano and chili flakes (if using) generously over the surface of the cheese. This will infuse the dish with aromatic herbs and a touch of heat.
- Preheat the Grill: Preheat your grill to a medium-high temperature. If you’re using a charcoal grill, allow the coals to reach a steady heat. For a gas grill, preheat for about 10-15 minutes.
- Grill the Provoleta: Once the grill is hot, place the skillet with the seasoned provolone cheese directly on the grill grates. Close the lid and allow the cheese to cook for about 5-7 minutes. Keep an eye on it to make sure it doesn’t burn; you want it to melt and bubble nicely without turning too dark.
- Serve: When the cheese is fully melted and has a golden-brown appearance, carefully remove it from the grill. Serve the Provoleta immediately, accompanied by slices of crusty bread for dipping.
Extra Tips:
For an even more authentic experience, consider adding toppings like sliced jalapeños or fresh herbs right before grilling, allowing their flavors to meld into the melted cheese.
If you don’t have a grill, you can also achieve great results by using a broiler in your oven; just keep a close watch to prevent burning. Enjoy the gooey goodness with your favorite wine or a chilled beer to complement the rich flavors of the Provoleta.
Lamb Asado With Herbs
Lamb Asado is a quintessential Argentinian dish that showcases the rich flavors of the meat complemented by a medley of fresh herbs. This traditional method of cooking typically involves slow-roasting the lamb over an open flame or grill, allowing the fat to render and the meat to become wonderfully tender and flavorful. The combination of aromatic herbs not only enhances the taste but also infuses the lamb with an earthy essence that transports you to the picturesque landscapes of Argentina.
Cooking Lamb Asado is more than just a meal; it’s an experience that brings friends and family together, celebrating the joy of sharing good food. The method is straightforward, yet the results are exceptional, making it a perfect choice for gatherings or special occasions. Gather your loved ones, fire up the grill, and prepare to indulge in this delectable dish that embodies the spirit of Argentinian cuisine.
Ingredients (Serves 4-6):
- 1 whole leg of lamb (about 4-5 pounds)
- 4 cloves garlic, minced
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 lemon, zested and juiced
- 1 teaspoon smoked paprika (optional)
- Fresh herbs for garnish (optional)
Cooking Instructions:
- Preparation of the Lamb: Start by preparing the leg of lamb. Trim any excess fat, but leave some on to guarantee the meat stays moist during cooking. Score the surface lightly in a crisscross pattern to help the marinade penetrate the meat.
- Making the Marinade: In a mixing bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, sea salt, black pepper, lemon zest, lemon juice, and smoked paprika (if using). Mix the ingredients thoroughly to create a herbaceous paste.
- Marinating the Lamb: Rub the marinade all over the leg of lamb, making sure it gets into the scored areas and covers the entire surface. For best flavor, wrap the lamb in plastic wrap and marinate it in the refrigerator for at least 4 hours, but ideally overnight.
- Preparing the Grill: About 30 minutes before cooking, take the marinated lamb out of the refrigerator to bring it to room temperature. Prepare your grill for indirect grilling by heating one side of the grill to medium-high heat while leaving the other side cooler for indirect cooking.
- Grilling the Lamb: Place the leg of lamb on the cooler side of the grill, bone side down. Cover the grill and cook for about 1.5 to 2 hours, or until the internal temperature reaches about 130°F (for medium-rare). Use a meat thermometer for accuracy.
- Finishing the Lamb: Once the lamb is cooked to your desired doneness, move it to the hotter side of the grill for a few minutes to sear the outside and create a crispy crust. Rotate occasionally for even browning.
- Resting and Serving: After grilling, remove the lamb from the grill and let it rest for 15-20 minutes to allow the juices to redistribute. Carve the lamb into slices and serve garnished with fresh herbs.
Extra Tips:
When preparing Lamb Asado, consider using a wood or charcoal grill for added smokiness, which enhances the flavor of the lamb. Additionally, feel free to experiment with other herbs such as mint or oregano, which can also complement the dish beautifully.
Always let the meat rest before carving to guarantee it remains juicy and tender. Pair the lamb with traditional sides like chimichurri sauce and grilled vegetables for a complete Argentinian experience.
Grilled Vegetables With Olive Oil
Grilled vegetables with olive oil is a classic dish that embodies the essence of Argentinian asado. This recipe showcases the vibrant flavors and textures of seasonal vegetables, enhanced by the richness of high-quality olive oil. Perfectly charred and tender, these grilled vegetables complement any meat served during an asado, making them a must-have on the grill. The dish isn’t only visually appealing but also packed with nutrients, making it a healthy addition to your meal.
This dish is versatile; you can use whatever vegetables are in season or your personal favorites. The key to perfect grilled vegetables lies in the marination and grilling process. Allowing the vegetables to soak in olive oil and herbs helps to deepen the flavor, while grilling them brings out their natural sweetness. Enjoy this colorful medley as an appetizer or side dish at your next gathering, and watch your guests rave about the delightful flavors of Argentinian cuisine.
Ingredients (Serving Size: 4-6 people)
- 2 medium zucchini, sliced into rounds
- 2 bell peppers (red and yellow), cut into strips
- 1 large eggplant, cut into cubes
- 1 large red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- ½ cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions
- Prepare the Vegetables: Begin by washing and cutting all your vegetables. Make sure to slice them into uniform pieces to guarantee even cooking. For example, cut zucchini into rounds, bell peppers into strips, and the eggplant into cubes. This preparation step is essential for achieving a beautiful presentation and consistent grilling.
- Make the Marinade: In a large bowl, combine the olive oil, minced garlic, chopped oregano, salt, and pepper. Mix well to create a flavorful marinade. This marinade won’t only infuse the vegetables with taste but also help enhance their natural sweetness when grilled.
- Marinate the Vegetables: Add the prepared vegetables to the bowl with the marinade. Toss them gently to confirm that each piece is well coated. Allow the vegetables to marinate for at least 30 minutes, or up to 2 hours if you have the time. Marinating helps to develop the flavors and allows the olive oil to penetrate the vegetables.
- Preheat the Grill: While the vegetables are marinating, preheat your grill to medium-high heat. This temperature is ideal for achieving those beautiful grill marks and a nice char without burning the vegetables.
- Grill the Vegetables: Once the grill is hot, place the marinated vegetables on the grill grates. Be sure to use a grill basket or skewers for smaller pieces like cherry tomatoes. Grill the vegetables for about 10-15 minutes, turning occasionally until they’re tender and have nice grill marks. The cooking time may vary based on the size and type of vegetables.
- Serve: After grilling, remove the vegetables from the grill and transfer them to a serving platter. If desired, you can garnish them with fresh basil leaves for added color and flavor. Serve warm as a side dish with your favorite grilled meats or as a standalone vegetarian option.
Extra Tips
For an added depth of flavor, consider adding a splash of balsamic vinegar to your marinade. Additionally, don’t be afraid to experiment with different vegetables based on the season; asparagus, mushrooms, and corn on the cob can also make excellent additions.
Finally, serve the grilled vegetables with a sprinkle of feta cheese or a drizzle of balsamic glaze for an extra touch of sophistication. Enjoy your Argentinian asado experience!
Chicken Thighs With Spices
Argentinian Asado isn’t just about the grill; it’s a cultural experience that brings friends and family together. One of the standout dishes that can be enjoyed during an asado is Chicken Thighs With Spices. This dish combines succulent chicken thighs with a medley of spices that enhances the natural flavors of the meat. The preparation is simple, yet the end result is a mouthwatering delight that will have your guests coming back for seconds.
Cooking Chicken Thighs With Spices is an excellent way to introduce the vibrant flavors of Argentinian cuisine into your home. Using a mixture of spices like paprika, garlic, and oregano, you can create a wonderful marinade that penetrates the chicken, making it tender and juicy.
Whether you choose to grill them over an open flame or cook them in the oven, these thighs are sure to impress and are perfect for sharing with loved ones during a festive gathering.
Ingredients (Serves 4-6):
- 6 chicken thighs, bone-in and skin-on
- 3 tablespoons olive oil
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, oregano, cumin, salt, black pepper, and lemon juice. Whisk the ingredients together until a smooth marinade forms.
2. Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Confirm that each thigh is evenly coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor infusion.
3. Preheat the Grill/Oven: If grilling, preheat your grill to medium-high heat. If using an oven, preheat it to 400°F (200°C).
4. Cook the Chicken: For grilling, place the marinated chicken thighs skin-side down on the grill. Cook for about 7-10 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
If using the oven, place the chicken thighs on a baking sheet and roast for about 35-40 minutes, turning halfway through, until golden and cooked through.
5. Rest and Serve: Once cooked, remove the chicken from the heat and let it rest for 5 minutes. This allows the juices to redistribute within the meat. Serve the chicken thighs garnished with fresh parsley.
Extra Tips:
When cooking Chicken Thighs With Spices, feel free to adjust the spices to suit your taste preferences. Adding a touch of chili powder can introduce some heat, while incorporating fresh herbs like thyme or rosemary can add a unique flavor profile.
Additionally, serving the chicken with chimichurri sauce can elevate the dish, offering a fresh and zesty contrast to the spiced chicken. Enjoy your culinary journey into Argentinian asado!
Argentine-style Pork Tenderloin
Argentine-style Pork Tenderloin is a delicious and flavorful dish that embodies the essence of traditional Asado cooking. Known for its exquisite seasoning and grilling technique, this recipe will elevate any gathering into a memorable feast. The combination of tender pork and a zesty chimichurri sauce creates an irresistible meal that captures the spirit of Argentine cuisine. Perfect for family dinners or outdoor barbecues, this dish is bound to impress your guests with its vibrant flavors and succulent texture.
To prepare Argentine-style Pork Tenderloin, you’ll need to marinate the pork to infuse it with flavors. The marinade, which includes garlic, olive oil, and fresh herbs, not only enhances the taste but also helps to tenderize the meat. Grilling the pork to perfection guarantees a juicy and flavorful outcome. Serve it alongside traditional sides like grilled vegetables or a fresh salad, and don’t forget the essential chimichurri sauce for a zesty kick!
Ingredients (Serves 4-6)
- 1.5 to 2 pounds pork tenderloin
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- Lemon wedges (for serving)
Cooking Instructions
- Prepare the Marinade: In a bowl, combine minced garlic, olive oil, red wine vinegar, chopped parsley, chopped oregano, red pepper flakes, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Marinate the Pork: Place the pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: About 30 minutes before grilling, preheat your grill to medium-high heat. This guarantees that the pork will sear nicely and lock in the juices during cooking.
- Grill the Pork Tenderloin: Remove the pork from the marinade and let any excess marinade drip off. Place the tenderloin on the preheated grill. Grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) and the meat is nicely browned.
- Rest the Meat: Once cooked, remove the pork from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
- Slice and Serve: After resting, slice the pork tenderloin into medallions. Serve warm with lemon wedges on the side and drizzle with chimichurri sauce for an extra burst of flavor.
Extra Tips
For the best results, use a meat thermometer to confirm the pork is cooked to the perfect temperature. Avoid overcooking, as this can lead to dry meat. Additionally, feel free to adjust the marinade ingredients to suit your taste; adding more herbs or adjusting the spice level can personalize the dish.
For an authentic Argentine experience, serve the pork with grilled vegetables and a fresh salad, allowing the vibrant flavors to shine through.
Chimichurri Sauce Recipe
Chimichurri sauce is a vibrant and flavorful condiment that hails from Argentina, often served alongside grilled meats during an asado. This zesty sauce is a perfect accompaniment to enhance the rich flavors of grilled steaks, sausages, or any type of barbecued food. The combination of fresh herbs, garlic, vinegar, and olive oil creates a rejuvenating taste that complements the smoky notes of the grilled meat, making it an essential part of any Argentinian barbecue experience.
Making chimichurri is simple and requires no cooking, just a bit of chopping and mixing. The beauty of this sauce lies in its versatility; you can adjust the ingredients to suit your taste, whether you prefer it spicier, tangier, or herbier. Once prepared, chimichurri can be used immediately or stored in the refrigerator for a few days, allowing the flavors to meld beautifully. Here’s how to create this delicious condiment for your next asado gathering.
Ingredients (Serves 4-6 people):
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh oregano, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and black pepper to taste
Cooking Instructions:
- Prepare the Herbs: Start by washing the fresh parsley and oregano thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel. Once dry, finely chop the parsley and oregano, ensuring the pieces are small enough to blend well into the sauce.
- Mince the Garlic: Take the garlic cloves and peel them. Use a knife to mince the garlic finely. This will help release the garlic’s essential oils and flavor into the chimichurri, giving it a robust taste.
- Combine Ingredients: In a mixing bowl, add the chopped parsley, oregano, and minced garlic. Sprinkle in the red pepper flakes for a bit of heat, and then drizzle in the olive oil and red wine vinegar.
- Season the Sauce: Stir the mixture well, ensuring all ingredients are evenly incorporated. Taste the chimichurri and season it with salt and black pepper according to your preference. Remember that the flavors will develop as the sauce sits, so don’t be afraid to adjust the seasonings.
- Let It Rest: For the best flavor, allow the chimichurri to sit at room temperature for at least 30 minutes before serving. This resting period allows the ingredients to meld together beautifully.
- Serve: Once ready, serve the chimichurri sauce in a small bowl alongside your grilled meats. It can be spooned over or used as a dip.
Extra Tips:
When making chimichurri, feel free to experiment with additional ingredients like diced bell peppers, onions, or even a squeeze of lemon juice for extra brightness. If you prefer a smoother sauce, you can blend the ingredients in a food processor instead of chopping them by hand.
Store any leftovers in an airtight container in the refrigerator, but be aware that the flavors may intensify over time, so taste before using again. Enjoy your chimichurri with a variety of grilled dishes, and let the flavors of Argentina delight your palate!
Grilled Corn With Parmesan and Herbs
Grilled corn with Parmesan and herbs is a delightful addition to any Argentinian asado, bringing a burst of flavor and a touch of elegance to the grill. This dish transforms simple sweet corn into a gourmet treat through the magic of grilling and the richness of cheese and fresh herbs. The smoky flavor from the grill beautifully complements the natural sweetness of the corn, making it a perfect side dish for meats and other grilled vegetables.
In this recipe, we’ll be using fresh corn on the cob, which is best when in season, to guarantee a juicy and flavorful result. The addition of grated Parmesan cheese, fresh herbs, and a drizzle of olive oil elevates the dish, making it not only delicious but visually appealing as well.
Whether you’re hosting a backyard barbecue or enjoying a casual family dinner, grilled corn with Parmesan and herbs is sure to impress your guests and satisfy your taste buds.
Ingredients (serving size: 4-6 people)
- 4-6 ears of fresh corn, husked
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- Optional: lime wedges for serving
Cooking Instructions
- Prepare the Corn: Start by husking the corn and removing all silk. Rinse the ears under cold water to remove any remaining silk. Pat them dry with a kitchen towel. This preparation will guarantee that the corn is clean and ready for grilling.
- Preheat the Grill: Preheat your grill to medium-high heat. This is essential for achieving those beautiful grill marks and guaranteeing the corn cooks evenly. If you’re using charcoal, wait until the coals are covered with gray ash before grilling.
- Season the Corn: In a large bowl, combine the olive oil, chopped parsley, chopped basil, salt, and pepper. Add the corn to the bowl and toss to coat evenly. This step infuses the corn with flavor before grilling.
- Grill the Corn: Place the prepared corn on the grill grates. Grill the corn for about 10-15 minutes, turning every few minutes until the kernels are tender and slightly charred. Keep an eye on the corn to prevent burning, as cooking times may vary depending on the grill.
- Finish with Cheese: Once the corn is grilled to perfection, remove it from the grill and immediately sprinkle the grated Parmesan cheese over the hot corn. The heat will help melt the cheese slightly, making it adhere to the kernels.
- Serve: Transfer the grilled corn to a serving platter and garnish with additional fresh herbs if desired. Serve warm, with lime wedges on the side for an added burst of flavor.
Extra Tips
For an even more flavorful experience, consider marinating the corn in the olive oil and herb mixture for about 30 minutes before grilling. This allows the flavors to penetrate the corn more deeply.
Additionally, feel free to experiment with different types of cheese, such as Cotija or feta, to give the dish a unique twist. Enjoy this delicious side dish with your favorite grilled meats and don’t forget to savor the simple pleasure that comes with each bite!
