007 Argentina Part 2 – Asado

007 Argentina - Asado2


An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.


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


Cook on a medium heated grill, slowly, basting with appropriate
marinades until cooked perfectly. Eat each meat as it finishes
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.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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