AIP Friendly Herb-Marinated Argentinian Asado
Few things hit harder than a proper mixed grill pulled straight off the coals, and this Argentinian-style spread delivers exactly that — bone-in short ribs, skirt steak, and chicken thighs all charred to perfection and piled onto one impressive platter. The marinade keeps things beautifully simple: olive oil, coarse sea salt, ground ginger, and turmeric rubbed into every surface, letting the quality of the meat do the heavy lifting. What makes this work so well for an elimination-style protocol is that every single ingredient is clean and intentional — no nightshades, no seed-based spices that sneak into typical chimichurri, no hidden additives. Instead, the sauce is built from a generous handful of fresh parsley and oregano, garlic, apple cider vinegar, and olive oil, which together create something bright, herby, and genuinely addictive. The two-zone grilling method means the chicken gets cooked through gently before it hits the high heat for that crackling, golden skin, while the flanken-cut ribs and skirt steak get the full fire treatment they deserve. Serves four, and honestly the chimichurri alone is reason enough to make this on repeat.
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Learn more →Ingredients
4 servings
For the asado
- 1.5 lb beef short ribs, bone-in, cut flanken-style (about ½ inch thick)
- 1 lb skirt steak
- 1 lb bone-in chicken thighs (about 2 thighs)
- 3 tbsp olive oil
- 2 tsp coarse sea salt
- ½ tsp ground ginger
- ½ tsp ground turmeric
For the chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed
- ¼ cup fresh oregano leaves
- 4 cloves garlic, finely minced
- 3 tbsp apple cider vinegar
- ½ cup olive oil
- ½ tsp coarse sea salt
- ¼ tsp ground ginger
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the chimichurri: finely chop the parsley and oregano by hand or pulse briefly in a food processor until roughly chopped but not puréed. Transfer to a small bowl and stir in the garlic, apple cider vinegar, olive oil, salt, and ground ginger until combined. Set aside at room temperature for at least 30 minutes so the flavors meld.
- 2
Pat the short ribs, skirt steak, and chicken thighs dry with paper towels. In a small bowl, stir together the olive oil, coarse sea salt, ground ginger, and ground turmeric. Rub the mixture evenly over all surfaces of every piece of meat. Let the meat rest at room temperature for 30 minutes before grilling.
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