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Recipe courtesy of Michelle Bernstein

Asado

  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Beef tenderloin

New York strip steak, 1 per person

Chorizo, 1 link per person

Chicken, quartered, 1 quarter per person

Chimichurri for Beef, Innards and Sausage:

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

Argentine Marinade for Chicken or Seafood:

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

  1. Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
  2. 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.
  3. Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

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