Sunday Supper: Game Day Asado

20120205-131327.jpgMy chef, and love of my life, just returned from a 20 day wine tasting tour of Uruguay and Argentina this week bringing with him a new signature dish, asado. The asado is cooked on a Parrillada grilling system. As you may have seen on Anthony Bourdain’s No Reservations- Uruguay show, he visits the Mercado De Puerto in Montevideo for some asado. If you haven’t seen the video, I have included it below for you – skip to 5:47 to get the clip.

Our Weber is a nice alternative grilling system but a far cry from an authentic parrilla or parrillada. The Weber uses direct high heat where as the Parrilla burns wood off to the side or behind the grill. As the coals burn and drop, they are spread out evenly below the meat and vegetables for a slow and low grilling process.

Naturally, we found it only necessary to celebrate the Super Bowl with copious amounts of meat grilled to perfection. To keep it as authentic as possible, you will need a charcoal grill. This is a great idea for large gatherings because it has a variety of proteins for guests to chose from. Grill the vegetables towards the outer edge of the grill and the meat center. Plan for approximately 1 lb. of meat per person. Remember to let meat rest at room temp for one hour before grilling. You don’t want to place cold meat on the grill.

***Sugar Tip: Make the chimichurri 2-3 days in advance so the flavors can really come together before serving. You will want to let it marinade for at least 24 hours..

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What You Need

1 thick ribeye
1 thick skirt steak or flank steak
Chorizo sausages
Bone-in Chicken beast
Blood sausage (if available)
Red bell peppers
JalapeƱos
1 Bag of baby carrots
Arugula
Goat cheese (keep refrigerated until just before serving for easier crumbling)
2 T. Olive Oil
2 T. Balsamic Vinegar

For the Chimichurri

3-6 Minced garlic cloves (depending on personal preference)
2 c. Parsley chopped
1 t. Chopped fresh cilantro
1/4 c. Red bell pepper minced
1/4 c. Yellow onion minced
1c. olive oil
1/4 c. Balsamic vinegar
Salt
1/4 t. Red pepper flakes
Squeeze of fresh lime juice

What To Do

For the chimichurri: Combine all of the above listed ingredients into a large glass bowl. Cover and refrigerate for up to 4 days before serving.
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Begin by lighting the coals on your charcoal grill. The meat should be resting at room temperature. Salt both sides of each piece of meat with the exception of the sausage. You will want the coals to burn down until they are smaller in size and the flame is gone before adding the meat to the grill.

In a large pan over medium heat, add 1 T. olive oil and a sprinkle of kosher salt. Add the carrots to the pan and give a quick toss to coat with oil and salt. Reduce heat medium-low and allow to cook, stirring occasionally until caramelized. Approximately 20-25 minutes.

After the carrots are on the stove and the grill is to temp, place the meat on the grill as seen in the photo below. Place the vegetables around the outside to avoid direct flame. Allow the beef to cook to preferred temp. The chicken will take approximately 10-15 minutes per side and the sausage will be approximately 15-20 minutes total.
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When carrots are caramelized, remove from heat and set aside to cool slightly. Toss arugula in a large bowl and crumble in the goat cheese. Toss with equal parts olive oil and balsamic vinegar.
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Serve family style in the center of the table. We paired this with numerous big bold reds including Malbecs, Cabernets and syrah blends.

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