Traditional Argentine Mixed Grill with Chimichurri

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An Argentine asado is more than a cookout—it is a social ritual centered around wood-fired meats and vibrant green sauces. This mixed grill showcases signature cuts: slowly rendered short ribs, seared skirt steak, snappy chorizo, and herb-marinated chicken, all served with bright chimichurri and tangy salsa criolla.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 52 gFat
• 17 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 4 gSugar
• 58 gProtein
• 920 mgSodium
• 820 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Meats

• 2 lb beef short ribs, bone-in, about 2 inches thick
• 2 lb skirt steak or flank steak, trimmed
• 1.5 lb Argentine-style chorizo or coarse pork sausage
• 1 whole chicken, cut into 8 pieces, or 3 lb chicken leg quarters
• 3 tbsp coarse sea salt
• 1 tbsp freshly cracked black pepper

For the Chimichurri

• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano leaves, chopped
• 6 garlic cloves, finely minced
• 1 tsp red pepper flakes
• 1/2 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 1 tsp coarse salt

For the Salsa Criolla

• 1 large red onion, halved and thinly sliced
• 2 ripe tomatoes, diced
• 1/2 red bell pepper, finely chopped
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

For Serving

• 4 crusty white bread rolls or a sliced country loaf
• 1 lemon, cut into wedges
• Mixed green salad with olive oil and vinegar, optional

Directions

1. Pat all meats dry and season generously on both sides with coarse salt and pepper. For best flavor, season the short ribs and chicken at least 1 hour ahead and let sit at room temperature for 30 minutes before grilling.
2. Prepare the chimichurri: combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, and salt in a glass jar. Stir well and refrigerate for at least 30 minutes to let the flavors meld.
3. Make the salsa criolla: soak the sliced red onion in cold water for 10 minutes, then drain. Combine the onion with tomatoes, bell pepper, red wine vinegar, olive oil, oregano, salt, and pepper. Toss and set aside.
4. Prepare a wood or charcoal fire and allow it to burn down to glowing embers with a moderate flame. You want steady medium heat, around 325 to 375 degrees F, with no high flare-ups.
5. Place the short ribs bone-side down on the cooler part of the grill. Cook slowly, turning every 20 minutes, for 50 to 60 minutes until the meat is deeply browned, tender, and pulling from the bone.
6. Add the chorizo to the medium-heat zone and grill for 15 to 20 minutes, turning often, until the casing is crisp and the juices run clear. Move to a warm platter as they finish.
7. Season the chicken pieces and grill skin-side down over medium heat for 8 to 10 minutes, then flip and cook another 15 to 20 minutes until the juices run clear and the skin is golden and lightly charred.
8. Sear the skirt steak over the hottest part of the grill for 2 to 4 minutes per side for medium-rare. Transfer to a cutting board, tent loosely, and let rest for 5 minutes before slicing against the grain.
9. Slice the short ribs between the bones and the skirt steak on the diagonal. Arrange all meats on a large wooden board with the chorizo and chicken pieces.
10. Serve immediately with the chimichurri, salsa criolla, grilled bread, and lemon wedges. Encourage guests to build sandwiches with bread, meat, and sauce.

Cook’s Notes

• Start the short ribs first, they take the longest and benefit from the slow, smoky heat of a low fire.
• If skirt steak is not available, hanger steak or flap meat are excellent substitutes with similar texture and flavor.
• Always slice skirt steak against the grain to keep it tender, and serve it immediately because it cools fast.
• Chimichurri tastes even better the next day; make it a day ahead and store in the fridge in a sealed jar.
• True Argentine style uses wood embers rather than gas; hardwoods like quebracho, oak, or fruit woods give the best flavor.

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