Recipe of the Week: Asado with Chimichurri Sauce

July 1, 2009 at 8:00 pm (Food Pairing - Malbec, Recipe of the Week)

The Fourth is coming  right up and it’s BBQ time.  Hotdogs, hanburgers, and ketchup stained cloths are the standard buy yesterday I talked about Sangria so I thought I’d throw a little Asado on the grill this year.


Steak with Chimichurri Sauce

Asado on the grill

Asado on the grill

Asado with Chimichurri Sauce

reprinted from



1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste


2 pounds  skirt steak, flank steak, brisket, or short ribs

coarse salt


1. Make sure all of the fresh ingredients are well washed and clean before preparing.  Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.

2. Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.

3. Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

4. Grill the Asado. To turn American cuts such as skirt steak, flank steak, brisket, and short ribs into asado, make a hardwood or charcoal fire and let it burn until half the wood has turned to glowing embers. Slide the embers to one side of the grill, placing the grate 3 to 4 inches above. Grill the meat directly over the embers while the remaining wood (or coals) continues to smolder. After the meat has cooked on one side and been turned, season with large-grain salt. Add condiments, like chimichurri, a piquant herb salsa, and mayonnaise, at the table.

Side dishes should be simple: sliced tomatoes, lettuce, ripe avocado, and shredded carrots, all sprinkled with olive oil and vinegar. Gather some friends, uncork the malbec, and light the fire.


This is how it's done in Argentina. Wow!

Go here to learn more about the culture behind Asado.

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