The year I spent living in Buenos Aires was one of my happiest. I had adopted an Argentine family who lived about an hour’s bike ride from downtown, where I lived. Most every Sunday, I would ride out for a traditional Argentine Asado (barbecue). The family would set up long tables in their garage to accommodate the 20, 30, sometimes 40 people; friends and family that would gather each and every Sunday. An asado typically grills 5 or 6 types of meat, from the tenderloin to the pancreas, expertly grilled over a homemade barbecue. Of course there is an infinite supply of red wine, which only cost a few dollars a bottle.
Part of any Argentine Asado includes the discussion about the selection of wood, just as important as the selection of meat, I am told. I yell “San Lorenzo” (my hosts favorite Soccer Team) and the place erupts, both in-favor and against. A few minutes later everybody eats and drinks some more, and more. And just when you are so full you feel your stomach is going to burst (the belt came off long before), the host comes around with more meat. “Eat, Eat” he insists. Resistance is futile.
Chris Kimball’s recipe is here. The truth is, I never ate Chimichurri sauce while in Argentina. The meat was so good on its own. While the flavor of Chris Kimball’s version is good, it is just too mild. It is not authentic Chimichurri because it doesn’t have any kick. But it’s authenticity matters as little as whether you are for-or-against San Lorenzo. Take good meat (I used boneless short ribs, flanken, and Italian sausage) open a few bottles of red wine, and you are sure to have a 5-star meal.
- I used my favorite cuts of meat, from the rib section, rather than the strip steaks.
- Chimichurri was too mild, but the flavor was great so I didn’t mind.
Rating: 5-star meal, but 3-stars as Chimichurri.
How much work? Low.
How big of a mess? Low.
Started: 6 PM. Ready: 7:20 PM.