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Argentine Asado

Name: Argentine Asado
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 portions
Cuisine: argentine
Ingredients: 600 g beef ribs; 250 g lamb kidneys; 200 g Argentine chorizo; 50 g fresh parsley; 1 medium onion; 6 clove garlic; 1 whole red chili pepper; 100 ml olive oil; 30 ml white vinegar; 4 slice whole wheat bread; 1 tsp salt; 0.5 tsp black pepper

An authentic Argentine barbecue feast featuring juicy beef ribs, chorizo and marinated offal, slow-grilled over the fire. Served with fresh chimichurri and grilled bread.

60 min4 servings680 kcalDifficulty: Medium

Ingredients

600 g beef ribs
250 g lamb kidneys
200 g Argentine chorizo
50 g fresh parsley
1 medium onion
6 clove garlic
1 whole red chili pepper
100 ml olive oil
30 ml white vinegar
4 slice whole wheat bread
1 tsp salt
0.5 tsp black pepper

Instructions

Step 1
Make the chimichurri: finely chop the parsley, onion, garlic and chili pepper. Mix with olive oil and vinegar. Season with salt and pepper.
Step 2
Set up the barbecue or gas grill. Pat the meats dry with paper towels and season generously with salt.
Step 3
Place the beef ribs directly on the hot grate, sear for 3-4 minutes on each side, then move away from direct heat.
Step 4
Grill the kidneys for 4-5 minutes on each side until pink inside. Move away from heat to keep warm.
Step 5
Cook the chorizo for 10-12 minutes, turning regularly until well browned and cooked through.
Step 6
Grill the whole wheat bread on both sides for 2 minutes.
Step 7
Arrange the meats on a platter, serve the chimichurri separately, accompanied by grilled bread.

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