Recipe courtesy of Michelle Bernstein
Asado
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 to 6 servings
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
- 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.
