Recipe: The national dish of Argentina - Asado
Ingredients
- 2½ kg meat flank steak, flap, skirt steak, tenderloin. But always choose the ribs and a cut of meat
- 6 chorizo sausages
- 400 g chinchulines chinchulines is a term that makes reference to the offal of the cow such as the small intestine, kidneys and sweetbread. Black pudding is usually considered in this group too
- 2 lemons
- coarse salt
- marinade optional if using kidneys
Serve with
- mini baguettes toasted lightly on the grill for a minute before serving the sausages
- simple salad
Chimichurri (just combine all ingredients. Let sit for 5 to 10 minutes before serving)
- 1 cup olive oil 250 ml
- 1 tbsp white-wine vinegar
- ½ cup fresh parsley 30 g, finely chopped
- ¼ cup fresh oregano 15 g, finely chopped
- ¼ cup fresh thyme 15 g, finely chopped
- ¼ cup onion 30 g, finely chopped
- 1 tbsp minced garlic
- salt and cayenne pepper to taste
Instructions
Preparations
- Before you start, soak the chorizos in bowl until you are ready to cook them. This is to prevent dryness after cooking.
- Make a fire using charcoal, wood and paper. This would probably take you around an hour.
- Once you have the fire ready, distribute the embers so you have a high heat and a low heat area. Sprinkle some salt on top of the embers to prevent the ashes from rising too much.
- Keep to the side a small additional fire going from where you can take embers to put in the main fire when needed.
Prepare the meat:
- If you’re making chinchulines you need to wash and clean them very well. They take a long time to cook, around 1 or 1,5 hours. Make sure they are on a low heat and far from the meat to prevent the chinchulines from giving the meat their flavor.
- a. Small intestine: after cleaning and taking the fat out, make a braid or just roll it in a circle and put it on the grill. Turn it after 30 minutes and add salt.
- b. Kidneys: Peeled off the membrane they come in, take out the renal pelvis and after washing, leave overnight in water with vinegar, red wine or milk (3:1). When cooking on the grill put first the side that has the opening of the renal pelvis so it would finish draining. Turn around once the kidney has a more rigid texture to the touch (around 30-40 minutes). Don’t forget to add salt.
- c. Chorizos: just take them out of the water and put them on the grill.
- d. Black pudding: since this is already cooked, add it last to the grill, 30 min after after the rest.
- Sprinkle coarse salt and lemon juice on both side of the meat.
- Put the meat on the grill, fat side down and let it cook for at least 40 min - one hour, turning the meat every 15 or 20 minutes.
- Place the ribs on the grill. They are ready in 15 - 20 minutes.
- When the meat is ready, cut it in portions and put them in a large plate so everyone can choose what they want.
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