Nitrate & Nitrite Free 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)
- 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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