Heart-Healthy Argentinian Asado

Experience the flavors of Argentina in a heart-healthy twist with this delightful Argentinian Asado recipe. Featuring lean beef flank steak, tender lamb chops, and nutrient-packed vegetables like sweet potatoes and red bell peppers, this dish is grilled to perfection for a smoky, charred finish. A zesty homemade chimichurri sauce—crafted with fresh parsley, garlic, lemon, and red wine vinegar—provides the perfect vibrant topping, adding an authentic touch to this classic meal. Designed to be both wholesome and satisfying, this asado is lower in saturated fat without sacrificing bold flavors. Serve it alongside a fresh green salad for a balanced, protein-rich meal that’s ideal for gatherings or casual weeknight dinners. Embrace this healthy take on Argentine grilling and impress your family and friends with a meal that's as nutritious as it is delicious.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Lean Beef Flank Steak
• 4 pieces Lamb Chops
• 2 large Sweet Potatoes
• 2 large Red Bell Peppers
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 4 tablespoons Olive Oil
• 4 cloves Garlic Cloves
• 1 cup Fresh Parsley
• 2 tablespoons Red Wine Vinegar
• 1 teaspoon Dried Oregano
• 1 Lemon

Directions

Step 1

Begin by preparing the chimichurri sauce. Mince the garlic cloves and finely chop the fresh parsley.

Step 2

Combine the garlic, parsley, red wine vinegar, 2 tablespoons of olive oil, and dried oregano in a small mixing bowl. Stir thoroughly and set aside.

Step 3

Zest and juice the lemon, adding both to the chimichurri sauce. Mix well and refrigerate until ready to serve.

Step 4

Preheat your grill to medium-high heat.

Step 5

While the grill is heating, peel the sweet potatoes and slice them into rounds about 1/2 inch thick.

Step 6

Cut the bell peppers in half, remove the seeds and stems, and cut into large pieces.

Step 7

Lightly brush the sweet potato slices, bell pepper pieces, beef flank steak, and lamb chops with the remaining 2 tablespoons of olive oil. Sprinkle with salt and black pepper.

Step 8

Place the sweet potatoes and bell peppers on the grill. Grill for 20-25 minutes, turning occasionally, until tender and slightly charred.

Step 9

Add the beef flank steak and lamb chops to the grill. Cook the beef for about 6-7 minutes per side for medium-rare, or adjust to your desired doneness. Cook the lamb chops for about 4-5 minutes per side.

Step 10

Once all items are cooked, remove from the grill and allow the meat to rest for about 5 minutes.

Step 11

Slice the flank steak against the grain into thin strips.

Step 12

Serve the grilled meats and vegetables with a generous drizzle of chimichurri sauce on top. Pair with a fresh green salad for a complete heart-healthy meal.

Nutrition Facts

Serving size	(2136.8g)

Amount per serving	% Daily Value*
Calories	3715.0

Total Fat 245.7g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 5.4g
Cholesterol 846.4mg	0%
Sodium 3337.9mg	0%
Total Carbohydrate 109.9g	0%
Dietary Fiber 23.3g	0%
Total Sugars 31.4g
Protein 268.3g	0%

Vitamin D 0IU	0%
Calcium 406.7mg	0%
Iron 32.5mg	0%
Potassium 4685.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 28.8%

Carbs: 11.8%