An Argentinian classic that every meat fan will love to sink their teeth into.

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the asado

Beef tenderloin
New York strip steak, 1 per person
Chorizo, 1 link per person
Chicken, quartered, 1 quarter per person

For the chimichurri for beef, innards and sausage

60g Italian parsley, picked
6 garlic cloves
3g chopped fresh oregano
Pinch dried chilli flakes
Salt and pepper
60ml malt or red wine vinegar
240ml olive oil

For the Argentine marinade for chicken or seafood

1/2 tsp saffron threads
1 tbsp lemon juice
8 tbsp extra virgin olive oil
120ml white wine vinegar
1 Spanish onion, small diced
2 garlic cloves, minced
15g Italian parsley, chopped fine
3g fresh thyme
Salt and pepper
1) For the asado: Cook the meats on a medium heated griddle, slowly, basting with appropriate marinades until cooked. Eat each meat as it finishes cooking.

2) For the chimichurri for beef, innards and sausage: In a food processor, combine parsley, cloves, chilli flakes, and salt and pepper. Completely puree until fine, place in a serving container, add vinegar and oil.

3) For the Argentine marinade for chicken or seafood: Steep saffron in lemon juice for 5 mins. Combine all ingredients and keep covered.

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