Low Histamine Herb-Marinated Argentinian Asado
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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)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 lb skirt steakIngredient note
Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 lb bone-in chicken thighs (about 2 thighs)
Ingredient noteOn a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid bone in chicken thighs, please tap it and change its rating to Red.
- 3 tbsp olive oil
- 2 tsp coarse sea salt
- ½ tsp ground ginger
Ingredient notesSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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 gingerIngredient notes
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
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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