Asado Argentina
The recipes below are adapted from El Raigon, a Southern Cone-style San Francisco steakhouse. Co-owner Alberto Lataliste got the idea for the restaurant, which opened in 2004, while making an asado in Uruguay for American friends who would become his business partners. El Raigon uses beef from Uruguay and from the U.S., cut Argentinean style.
'Tira de Asado' (Grilled Short Ribs)
Yield: Serves 3 to 6
Preparation time: 20 minutes (to rest the meat and heat the grill)
Cooking time: 30 minutes
Chimichurri Sauce
Elle's New England Kitchen
Prep time: 10 minutes
Yield: About 1 cup
2 garlic cloves
1 large bunch parsley, leaves and tender stems (about 3 loosely packed cups)
1 teaspoon paprika, preferably Spanish smoked paprika, hot or bittersweet
½ teaspoon freshly ground black pepper
1 tablespoon dried oregano
½ teaspoon sea salt or kosher salt
½ teaspoon onion powder
¼ cup red-wine vinegar
½ cup extra-virgin olive oil
Preparation time: 20 minutes (to rest the meat and heat the grill)
Cooking time: 30 minutes
Dry the short ribs with a paper towel, then sprinkle coarse sea salt on all sides. Let the ribs rest at room temperature for 20 minutes.
If using a charcoal grill, build a fire with mesquite charcoal, or light a gas grill on high. Place a bowl of tepid water beside the grill. Let the grill heat for 15 minutes.
If using charcoal, push the heated charcoal to the sides using a small fireplace shovel or stick, to regulate the heat to medium. If using a gas grill, turn it down to medium. Lay the short ribs bone-side down and cook about 20 minutes for 3-inch ribs, less for thinner ribs. When small pools of juice begin to surface on the meat, use tongs to turn them to one meat side and continue grilling for about 5 minutes; then turn to the other meat side for about 5 minutes more, depending on doneness preferred. If flare-ups occur, sprinkle a little water onto the charcoal.
Argentinean-style short ribs are usually cooked to medium well. Serve immediately with grilled bread and chimichurri sauce, if desired.
Chimichurri Sauce
Prep time: 10 minutes
Yield: About 1 cup
Place garlic in food processor and pulse until finely chopped. Add parsley and next five dry ingredients and pulse again until finely chopped. Place mixture in a bowl; stir in oil and vinegar.
Taste and add salt as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 5 | ||
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Calories: 771 | ||
Calories from Fat: 771 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.5g | 115 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 28.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 266mg | 9 % | |
Potassium 39.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 771
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