Argentinian Grill Recipes

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This year we’re inspired beyond our borders with easy Argentine Father’s Day recipes that will help create a memorable BBQ he won’t soon forget. Grilling with dad is a time-honored tradition.

The meat is grilled low and slow to let the flavors have a chance to shine, and all you really need is a grill to make it happen and a little time. Argentine Father’s Day recipes rely simply on delicious cuts of meat and excellent sauces.

He can vividly recall the asados he attended, the food he consumed, and the generosity and hospitality of the people. My husband lived in Argentina, and his memories of that time are still vivid and fresh.

Because, really, is there anything more Father’s Day than grilling? Not in my family, it was a perfect time I want to recreate for him (Pacific Northwest style).

The Best Steak I’ve Ever Made – Picanha on my NEW Argentinian Grill | SAM THE COOKING GUY 4K

Argentinian Parrilla with Chimichurri Sauce 🔗

Heat Scale: Medium

Ingredients:

  • 2 tbsp ground red ají chile or substitute ground New Mexican red chile
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 3 lb sirloin steak, 2 inches thick
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, chopped
  • 3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños
  • 1 bay leaf, center rib removed
  • 1 small onion, finely chopped
  • 3/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano or 2 tablespoons dried
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • ¼ to 1⁄3 cup olive oil

Instruction:

  1. Combine all the ingredients for the steak rub. Rub well into the steak, place in a large plastic zip bag and marinate in the refrigerator for a couple of hours or preferably overnight.
  2. To make the sauce, combine the vinegar, garlic, jalapeños, and bay leaf in a food processor or blender and process until smooth. Add the onion, parsley, oregano, salt and pepper and pulse until blended but not pureed. Whisk in the oil and allow to sit for a couple hours to blend the flavors.
  3. Before grilling, remove the meat from the refrigerator and bring to room temperature.
  4. Grill the steak over a medium hot fire for about 20 minutes, turning often for medium-rare (150 degrees F. internal temperature). Remove the steak from the grill, allow to sit for 5 minutes, then slice the meat against the grain and arrange on a serving platter. Ladle some of the chimichurri sauce over the meat and serve the remainder on the side.

FAQ

What can I cook on an Argentinian grill?

Despite the popularity of blood sausage and pork chorizos, beef is the main ingredient in Argentinian asados. Popular cuts include bife de chorizo (New York strip), ojo de bife (ribeye), and entraa (skirt steak).

What is an Argentinian style grill?

Use Hot Coals, Not Flames Because it affects the flavor of the meat, Argentines are grilling purists and never use treated wood or lighter fluid. Instead, their beef is cooked slowly and thoroughly over wood fires, but not in the flames, allowing hot embers to do the work.

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