Dinner

Asado de Ternera con Chimichurri

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Asado de Ternera con Chimichurri
Juicy grilled beef tenderloin served with vibrant chimichurri sauce.

Savor the essence of Argentina’s rich culinary tradition with Asado de Ternera. This dish captures the spirit of an authentic Argentine barbecue, where beef is grilled to perfection and served with a vibrant chimichurri sauce that adds a burst of flavor. The combination of tender meat and aromatic herbs creates a dining experience like no other.

“Asado: More than just a meal; it’s a celebration of culture and community.”

Highlights

  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Servings: 6
  • Calories: 450kcal

Ingredients

For the Beef:
  • 2 pounds beef tenderloin, trimmed
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for brushing
For the Chimichurri Sauce:
  • 1 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 3 garlic cloves, minced
  • 1 small red onion, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup extra-virgin olive oil

Instructions

  1. Prepare the Beef: Season the beef tenderloin generously with salt and pepper. Let it sit at room temperature for about 30 minutes before grilling.

  2. Make the Chimichurri Sauce: In a food processor or blender, combine parsley, cilantro, garlic, red onion, vinegar, oregano, red pepper flakes (if using), salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until well combined. Set aside to let flavors meld.

  3. Preheat Grill: Preheat your grill or barbecue to high heat. Clean the grates with a wire brush and lightly coat them with oil to prevent sticking.

  4. Grill the Beef: Brush the beef tenderloin with olive oil. Place it on the hot grill, searing each side for about 5 minutes until you achieve beautiful grill marks. Reduce the heat to medium-low and continue grilling, turning occasionally, until desired doneness is reached (about 10-15 minutes for medium-rare). Use a meat thermometer to check; aim for an internal temperature of 130°F (54°C) for medium-rare.

  5. Rest the Beef: Remove the beef from the grill and let it rest on a cutting board, tented with foil, for at least 10 minutes before slicing.

  6. Serve: Slice the beef tenderloin against the grain into thin pieces. Serve hot with chimichurri sauce generously spooned over or on the side.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 serving
  • Calories: 450kcal
  • Carbohydrates: 3g
  • Protein: 55g
  • Fat: 25g
  • Cholesterol: 135mg
  • Sodium: 500mg

Indulge in this authentic Argentinian feast, where the flavors of Asado de Ternera with Chimichurri come together to create a memorable dining experience. Whether you’re hosting an outdoor gathering or enjoying a quiet dinner at home, this dish promises to transport your taste buds straight to the vibrant streets and rolling pampas of Argentina. Enjoy every bite!

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