Embark on a South American cooking adventure with an Argentinean asado recipe. A juicy and flavorsome chuck steak cooked over an open flame. Enjoy a delightful Salsa-style recipe as a side. Allowing you to savor the taste of South American BBQ in the comfort of your own home.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
1 kg / 2.2 lbs chuck steak
2 tbsp finishing salt
2 white onions
1 red bell pepper
1 clove garlic
30 grams / 1 oz fresh parsley
5 tbsp olive oil
½ tbsp finishing salt
½ tbsp black pepper
- Set your barbecue up for direct grilling at a medium heat.
- Slice the chuck steak into large square cubes and generously season them with finishing salt.
- Skewer the cubes, ensuring they have an equal amount of surface area exposed.
- Position the skewers over the edge of the barbecue, directly above the fire.
- Allow the fat to render down into the fire, creating occasional flare-ups. Rotate the skewers frequently.
- Continue grilling until the outer layer turns a dark brown and develops a crunch.
- Transfer the skewers standing up to a serving plate.
- Slice thin pieces of beef from the cooked exterior until you reach the uncooked, red center.
- Return the remaining chuck steak to the fire, allowing them to continue grilling.
- Begin by slicing all the fresh ingredients.
- Heat up a Dutch oven and pour in the olive oil.
- Sauté the onion and garlic in the hot oil until they become soft and translucent.
- Add the bell peppers, parsley and tomatoes to the pot.
- Stir the mixture and allow it to simmer until the excess moisture has evaporated. The less moisture the sweeter it becomes.
- Season with some finishing salt and pepper.
- Continue stirring and cover the Dutch oven, letting the sauce simmer for 20 minutes until it reaches a thick, pasta sauce like consistency.
- Put the sauce on a plate and serve it with the sliced chuck steak placed on top.