Sensational Argentinian Gluten-Free Asado Feast
Discover the ultimate gluten-free Argentinian feast with this scrumptious Asado recipe! Enjoy tender grilled meats, zesty chimichurri sauce, and a delightful medley of vegetables that will transport you straight to Buenos Aires. This gluten-free meal is perfect for an unforgettable dinner party or cozy evening at home.
Allergens
N/A
Ingredients
- 1.5 lbs beef tenderloin, cut into 1
- inch cubes
- 1 lb chicken thighs, boneless and skinless
- 4 large red potatoes, halved
- 2 zucchinis, sliced into thick rounds
- 3 bell peppers, any color, quartered
- 2 cups cherry tomatoes
- 1 bunch fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 6 garlic cloves, minced
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Prepare the chimichurri sauce: In a blender or food processor, combine parsley, olive oil, red wine vinegar, garlic, salt, and pepper. Blend until well combined. Set aside to marinate for at least 30 minutes.
- Season the beef and chicken with salt and pepper to taste. Preheat your grill or grill pan over medium high heat. Grill the beef and chicken until cooked through, about 4 6 minutes per side for medium rare. Remove from heat and let rest.
- In a separate pan, toss the potatoes with olive oil, salt, and pepper. Cook until tender, about 15 20 minutes.
- Grill or roast the zucchini, bell peppers, and cherry tomatoes until slightly charred and tender.
- Arrange the grilled beef and chicken, potatoes, vegetables, and chimichurri sauce on a large platter or individual plates, creating an inviting visual feast.
- Serve with lemon wedges for an extra zesty touch (optional).
Chef’s Insight
Allow the beef and chicken to rest to allow the juices to redistribute and enhance the taste.
Notes
If you're cooking for a larger group, consider doubling the recipe. - Feel free to add more vegetables or substitute other ingredients to suit your preferences.