Argentinian Chimichurri Steak (Asado)
Grass-fed beef grilled over high heat, sliced and drowned in vivid, herby chimichurri sauce — Argentina's asado at home.
51 ricette usando aglio — Asado, chimichurri, empanadas: la cultura del barbecue della pampa.
Queste 51 ricette argentine con aglio sono pronte in circa 69 minuti in media, con 140–740 kcal per porzione, e 45% sono valutate sufficientemente facili per una sera feriale. Ogni ricetta include quantità esatte degli ingredienti, istruzioni passo dopo passo e nutrizione completa per porzione.
La cucina argentina ruota intorno al fuoco e alla carne — patient griglia asado finita con il pugno erbaceo del chimichurri. Quando i cuochi argentine lavorano con aglio, raggiungono aglio, prezzemolo, origano, aceto di vino rosso e buona carne, e le tecniche più comuni in queste ricette sono simmerazione, griglia, bollitura e rosolatura.
La fondazione aromatica della cucina salata quasi ovunque — pungente crudo, dolce e delicato quando cotto. In questa collezione è più spesso cotto con olive oil, fine sea salt, dried oregano, red wine vinegar, parsley e onion. I piatti qui abbracciano i classici argentine pronti in soli 15 minuti a cotture più lente e coinvolte che ricompensano un pomeriggio rilassato.
Preferito dai lettori: Argentinian Chimichurri Steak (Asado) è il piatto con la valutazione più alta in questa collezione con 4.9★ da 3,890 valutazioni.
Grass-fed beef grilled over high heat, sliced and drowned in vivid, herby chimichurri sauce — Argentina's asado at home.
A hearty and traditional Argentinian stew perfect for cold days.
Argentinian breaded beef steak topped with a fried egg.
Hearty Argentine white bean and pork stew for cold weather.
Thin-cut beef skirt steak grilled fiercely over high heat and blanketed with vibrant, herby chimichurri — the definitive weeknight asado.
The definitive South American barbecue — thick-cut beef ribs and flank steak cooked low and slow over wood embers, served with the vibrant herb sauce that is Argentina's gift to the world.
Argentina's thick, rustic national stew — white corn hominy, white beans, squash, pork and chorizo simmered for hours into a rich, warming one-pot meal. The dish of Argentina's national holidays.
Argentina's greatest street food — grilled chorizo in a crusty baguette roll with chimichurri and salsa criolla.
Argentinian breaded-beef cutlet topped with tomato sauce, ham, and melted mozzarella — Buenos Aires comfort food.
Argentina's iconic herb-and-garlic sauce — finely chopped parsley, oregano, garlic, vinegar, and olive oil for every grilled meat.
The legendary Argentine grill — beef short ribs, flank steak and chorizo slow-cooked over wood embers, dressed with herbaceous chimichurri sauce.
Argentinian stuffed flank steak rolled with eggs, vegetables, and herbs — sliced for stunning presentation.
Argentinian creamy fresh corn stew with sweet basil and goat cheese — comforting Andean classic.
Argentinian shepherd's pie with seasoned ground beef and creamy mashed potatoes — family Sunday classic.
Argentina's sacred weekend ritual: beef ribs, chorizo, and offal cooked low-and-slow over hardwood embers on a parrilla, served with chimichurri.
Flaky hand-crimped pastry half-moons filled with spiced beef, hard-boiled egg, and green olives — Argentina's most beloved savoury snack, baked golden.
A thin Argentine flank steak rolled around hard-boiled eggs, peppers, and herbs, then braised or grilled until tender — served sliced to reveal a mosaic cross-section.
Argentinian Market Lemon Herb Rice Bowl brings argentinian flavor to a practical rice bowl built with chicken thighs, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Village Smoky Tomato Soup brings argentinian flavor to a practical soup built with mushrooms, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Garden Sesame Lime Skillet brings argentinian flavor to a practical skillet dinner built with cauliflower, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Harbor Charred Pepper Noodles brings argentinian flavor to a practical noodle dish built with rice noodles, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Mountain Green Herb Salad brings argentinian flavor to a practical salad built with grilled chicken, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Homestyle Smoky Tomato Traybake brings argentinian flavor to a practical traybake built with sweet potatoes, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Street Sesame Lime Fritters brings argentinian flavor to a practical fritters built with salted fish, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Golden Charred Pepper Breakfast Plate brings argentinian flavor to a practical breakfast plate built with beans, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Seared beef strips tossed in fresh chimichurri over rice with roasted potatoes — a quick take on classic Argentine flavors.
A creamy Argentinian-style squash and sweet potato soup, finished with olive oil, oregano and a swirl of yogurt.
Crispy pan-seared tofu tossed in chimichurri with roasted potatoes and peppers, an Argentine-inspired vegetarian skillet.
A hearty warm potato and shrimp salad tossed in fresh chimichurri, finished with mint and parsley.
Oven-baked black beans with charred onions and roasted potatoes, finished with a spoonful of fresh chimichurri.
Golden pan-fried pumpkin fritters with melty cheese, seasoned simply and served with fresh chimichurri for dipping.
A thick, Argentine-style potato and spinach tortilla, sliced into wedges for a hearty breakfast or brunch plate.
A homestyle Argentinian chicken and potato guiso, simmered slow in a paprika-tomato broth and finished with lemon and parsley.
Smoky grilled mushrooms tossed in fresh chimichurri, wrapped with roasted potatoes for an Argentine-inspired vegetarian lunch.
Thick cauliflower steaks grilled hard until charred, doused in bright chimichurri and served with roasted potatoes.
Bell peppers stuffed with seasoned rice, ground beef and herbs, baked until tender — an Argentine home-kitchen classic.
A warm potato and chickpea salad dressed in bright chimichurri, an Argentine-style side that works hot or at room temperature.
Argentine grilled flank steak, salted simply and finished with chimichurri, the way it comes off a real parrilla.
A one-pot Argentine chicken and rice dinner built on a slow sofrito base, simmered until the rice soaks up every drop of broth.
Grilled chorizo split and stuffed into crusty bread with a bright, garlicky chimichurri given an unusual saffron twist.
Simmered beef meatballs in a rich tomato sauce, finished with a bright mint-forward chimichurri drizzle.
Whole hake fillets baked with a toasted cumin-paprika crust and lemon, a simple Patagonian coastal preparation.
A tangy chopped tomato, onion and pepper salad, the classic Argentine grill-side salad, topped with herb butter croutons.
Whole chicken roasted until deeply golden, served with a bright, herby chimichurri that leans on fresh mint alongside parsley.
A hearty bowl of quinoa, grilled vegetables and chimichurri, drawing on Argentina's love of open-flame cooking.
Garlic shrimp and rice finished with a bright chimichurri drizzle, a coastal-leaning take on Argentina's beloved sauce.
A hearty lentil and chorizo stew simmered with tomato, paprika and vegetables, classic Argentinian winter comfort food.
Bell peppers stuffed with seasoned ground beef, rice and olives, baked in a light tomato sauce.
A layered beef and potato bake similar to shepherd's pie, seasoned with cumin, olives and hard-boiled egg.
A grilled chorizo patty topped with chimichurri and salsa criolla, inspired by Argentina's iconic choripan sandwich.
A festive spread of grilled short ribs, chorizo and chimichurri, Argentina's traditional celebration meal built around the parrilla.
Scegli teste ferme e pesanti con pelle stretta e cartacea e nessun germoglio verde o macchia morbida. L'aglio fresco supera di gran lunga il pre-tritato in barattolo, che ha un sapore piatto e leggermente acido.
Schiaccia per rilasciare più dei suoi composti pungenti, affetta per un morso più mite, o arrostisci intero fino a diventare succoso e dolce. Aggiungi l'aglio tritato in ritardo e continua a muoverlo — brucia e diventa amaro in pochi secondi.
Mangiato in piccole quantità, ma una fonte di allicina e altri composti di zolfo legati ai benefici cardiaci e immunitari.
La maggior parte di queste 51 ricette argentine con aglio sono pronte in circa 69 minuti da inizio a fine. La più veloce, Argentinian Chimichurri, richiede circa 15 minuti, mentre i piatti cotti più lentamente durano fino a 210 minuti.
In questa collezione vanno da circa 140 a 740 kcal per porzione, in media 437 kcal — Argentinian Chimichurri è l'opzione più leggera con 140 kcal.
Argentinian Chimichurri Steak (Asado) è un ottimo posto per iniziare — è valutato easy e si riunisce in circa 35 minuti. 45% delle ricette qui sono adatte ai principianti.
In queste ricette, aglio è più spesso abbinato a olive oil, fine sea salt, dried oregano, red wine vinegar, parsley e onion. Le cucine argentine si affidano anche a aglio, prezzemolo, origano, aceto di vino rosso e buona carne.
Calcolatori e convertitori pensati per questa pagina — senza registrazione.