Ingredients with Measurements:
- 2 lbs beef asado
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Special Equipment Needed:
- Grill
- Food processor or blender
Step-by-Step Instructions:
1. Preheat grill to medium-high heat.
2. Season asado with salt and pepper on both sides.
3. Grill asado for 5-7 minutes per side or until desired doneness is reached.
4. While the asado is grilling, prepare the chimichurri sauce.
5. In a food processor or blender, combine parsley, cilantro, red wine vinegar, olive oil, garlic, oregano, red pepper flakes, salt, and pepper.
6. Pulse until the mixture is well combined but still slightly chunky.
7. Once the asado is done grilling, let it rest for 5 minutes before slicing.
8. Serve the sliced asado with a generous amount of chimichurri sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill temperature: Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 5g
- Cholesterol: 105mg
- Sodium: 170mg
- Total carbohydrates: 2g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 44g
Substitutions for ingredients:
- Beef asado can be substituted with flank steak or skirt steak.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh cilantro can be substituted with fresh mint or basil.
Variations:
- Add a squeeze of fresh lime juice to the chimichurri sauce for a citrusy twist.
- Add a diced jalapeno pepper to the chimichurri sauce for a spicy kick.
- Marinate the asado in the chimichurri sauce for several hours before grilling for extra flavor.
Tips and Tricks:
- Let the asado rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a sharp knife to slice the asado against the grain for maximum tenderness.
- Double the chimichurri sauce recipe for extra flavor.
Storage Instructions:
- Store leftover asado and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the asado in the microwave or on the stovetop until heated through.
- The chimichurri sauce can be served cold or at room temperature.
Presentation Ideas:
- Serve the sliced asado on a platter with a generous amount of chimichurri sauce drizzled on top.
- Garnish with fresh parsley or cilantro leaves.
Garnishes:
- Fresh parsley or cilantro leaves
- Sliced red onion
- Diced tomatoes
Pairings:
- Grilled vegetables such as zucchini, bell peppers, and onions
- Roasted potatoes or sweet potatoes
- Crusty bread or rolls
Suggested Side Dishes:
- Black beans and rice
- Grilled corn on the cob
- Caesar salad
Troubleshooting Advice:
- If the asado is tough, it may not have been sliced against the grain or rested long enough before slicing.
- If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food Safety Advice:
- Use a meat thermometer to ensure the asado reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food History:
- Asado is a traditional Argentinean dish that typically consists of grilled beef ribs or flank steak.
- Chimichurri sauce is believed to have originated in Argentina and Uruguay and is often served with grilled meats.
Flavor Profiles:
- The asado is savory and meaty with a smoky flavor from the grill.
- The chimichurri sauce is tangy and herbaceous with a slight kick of heat from the red pepper flakes.
Serving Suggestions:
- Serve the asado and chimichurri sauce with a side of grilled vegetables and a glass of red wine for a complete meal.
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Region: Argentine