Say Óle! to Argentine-Style Grilling
Visit most countries in South America, and you’ll find that meat is the focal point when it’s time for dinner. Argentina is one of those famed, meat-loving countries, where the “asado,” an elaborate meal of grilled meat remains an important culinary tradition.
From sausages to steaks, and everything in between, they know how to do it right! Here are some tips for grilling the Argentine gaucho way:
Visit your local butcher and let them know what your plans are. They’ll lead you to the freshest cuts of meat and may also have a few tips for preparing it in the tastiest way possible.
The pros will tell you that cooking over wood coals is key. If your grill isn’t equipped to burn wood, charcoal is your next best alternative. When using charcoal, remember to use the coals once they are burned through and red hot. This way, you’ll avoid any unpleasant flavors that tend to accompany cooking over charcoal.
Argentinian barbecue calls for Argentinian wine, specifically Malbec!
Girl & Dragon Malbec is a fierce red wine with bright berry flavors and a soft, lush texture, that pairs beautifully with grilled meat. This wine has substance and style – recently winning GOLD from the San Francisco International Label Design Competition.
We also recommend Middle Sister Wild One Malbec that tastes like juicy blackberries with a velvety texture. Plus, Wild One was a DOUBLE GOLD winner at the Houston International Wine competition.
Both of these wines hail from Mendoza, Argentina, the award-winning wine growing region in the country.
Shop for both of these wines in our online wine shop. Or, let us help you find Girl & Dragon Wines near you, just fill out this quick form. And look for Middle Sister Wines near you with this new wine locator.
We found this mouth-watering Chimichurri-Style Steak recipe from Publix Apron’s collection that can be used with a few different cuts of grilling steaks: Strip Steak, Ribeye, T-Bone, or Top Sirloin. Serve with a crisp green salad, glass of Malbec and enjoy!
1 cup fresh Italian parsley, finely chopped
6 pepperoncini peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 1/2 lb boneless beef grilling steaks (strip, ribeye, or tenderloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons butter
1 tablespoon fresh lemon juice
– Preheat grill.
– Chop parsley.
– Remove stems and seeds from pepperoncini; chop peppers (1/4 cup).
1. Combine parsley, pepperoncini, olive oil, garlic, and oregano; set aside. Season steaks with salt and pepper (wash hands). Place steaks on grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.
2. Turn steaks and coat other side with remaining mixture. Grill 3-5 more minutes until 145°F (for medium-rare) or until desired doneness.
3. Top each steak with 1/2 teaspoon butter; sprinkle with lemon juice. Serve.
Cheers to a fantastic end-of-summer grilling celebration! Óle!