Name: Asado
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: argentinean
Ingredients: Beef tenderloin; New York strip steak, 1 per person; Chorizo, 1 link per person; Chicken, quartered, 1 quarter per person; 1 cup Italian parsley, picked; 6 garlic cloves; 1 teaspoon chopped fresh oregano; Pinch dried chile flakes; Salt and pepper; 1/4 cup malt or red wine vinegar; 1 cup olive oil; 1/2 teaspoon saffron threads; 1 tablespoon lemon juice; 1/2 cup extra virgin oil; 1/2 cup white wine vinegar; 1 Spanish onion, small diced; 2 garlic cloves, minced; 1/4 cup Italian parsley, chopped fine; 1 teaspoon fresh thyme; Salt and pepper

Directions

Watch how to make this recipe.

Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

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Asado

Chimichurri for Beef, Innards and Sausage:

Argentine Marinade for Chicken or Seafood:

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