Asado (Grill)
Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrilla) from the asado is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.
We used flank steak, chorizo pork sausage and chicken pieces.
Original Recipe from: adapted from many Argentina recipe websites
OUR Rating:
Groceries expense reasonable
Easy to make.
Would we make again?
Yes, would use a better steak for grilling though.
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